fresh tuna -wine vinegar- flat parsley- coriander- one egg- El
Gamra's briks -oil-salt -pepper
Cut out tuna into pieces of about 3 inches long then put it to
one side ,sprinkle it next with vinegar without insisting too
much. Season with salt and pepper.
Hack up roughly the flat vinegar, some blades of coriander and
mix up all together in a beaten egg "omlet" shape.
Spread the latter over 2 leaves of of El Gamra's briks .Line
up tuna spices over a 12 cm long; fold BACK the El Gamra's
brick leaf and roll it so as to make a pudding. Oil with a
paint brush ,put it in oven for about 10 min. IT seems to me
that this method is softer than "plunge" into