Tuna brik
Tunisian street food: a paper-thin pastry triangle filled with tuna, capers, parsley and a whole egg, fried until crisp with a runny yolk.
- 30 min20 prep · 10 cook
- MediumDifficulty
- 520 kcalper serving
Ingredients
- Brik or filo pastry sheets4
- tuna in oil (160 g), drained2 cans
- Potato, boiled and mashed1
- Capers1 tbsp
- Chopped parsley3 tbsp
- Harissa1 tsp
- Eggs4
- Oil for frying750 ml
- Lemon1
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Mix the tuna, mashed potato, capers, parsley and harissa and season with pepper.
- 2
Heat 2–3 cm of oil in a wide frying pan.
- 3
Lay a pastry sheet flat, put a quarter of the filling on one half and make a well in it.
- 4
Crack an egg into the well, add a pinch of salt and fold the pastry over into a half-moon or triangle.
- 5
Slide it straight into the oil and fry, spooning oil over the top, until golden on both sides.
- 6
Drain on paper and repeat. Eat at once with lemon, holding it by the corners.
Tips and questions
- How do I keep the yolk runny?
- Make sure the oil is hot and fry for only 1–2 minutes in total, just until the pastry is golden.
- Can I bake them instead?
- Yes: brush with oil and bake at 200 °C for about 10 minutes. The egg will set more and the pastry will be less puffy.
Enjoy your meal!
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