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 frying.