Name: Tunisian Tuna and Egg Brik
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: African
Ingredients: 2 Phyllo Pastry, or thin spring roll wrappers; ½ cup Canned Tuna, drained and flaked; 2 Egg, one for each brik; 1 Potato, boiled and mashed; ¼ Onion, finely chopped; 2 tbsp Parsley, chopped; 1 tbsp Capers, optional, chopped; 1 tsp Lemon Juice, plus wedges for serving; 1 tsp Turkish Pepper Paste, optional; use harissa if available; ½ tsp Salt, adjust to taste; ¼ tsp Ground Black Pepper; ½ cup Neutral Oil, for shallow frying, as needed

25 mintotal

Prep 15 min · Cook 10 min

Serves: 2
Difficulty: Medium
Spice: Mild

Add to your week

Method

Mix the drained tuna with mashed potato, onion, parsley, capers, lemon juice, pepper paste if using, salt, and black pepper.
Place one pastry sheet on a plate. Spoon half the tuna mixture onto one side, making a shallow well in the center.
Crack one egg into the well. Fold the pastry over carefully to form a triangle or half-moon and press the edges gently.
Heat oil in a wide pan over medium heat. Slide the brik into the oil seam-side down and fry until the underside is crisp and golden.
Turn carefully and fry the second side until crisp, keeping the egg softly set rather than fully hard if preferred.
Drain on paper towels and repeat with the second brik. Serve immediately with lemon wedges.

How to tell it's done

The pastry should be crisp and golden, the tuna filling moist, and the egg set to your preferred softness without leaking raw white.

Getting it right

Tip

Assemble each brik just before frying; if the filling sits too long inside the pastry, it can soften and tear.

What to serve it with

Serve hot with lemon wedges, harissa, olives, or a simple tomato and cucumber salad.

Substitutions

Spring roll wrappers can replace brik pastry, but use thin sheets and handle them gently so they do not tear.
Skip the pepper paste for a milder brik, or add a little more if you want a sharper spicy note.
For a firmer filling, use a hard-boiled chopped egg instead of cracking a raw egg into the pastry.

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