Tunisian Brik with Tuna and Egg
Tuna and Egg Brik
A crisp Tunisian pastry folded around tuna, potato, parsley, capers, and a soft egg, then fried until golden and served hot with lemon.
Brik is one of Tunisia's best-known savory pastries: thin malsouka or brik sheets are wrapped around a small filling and fried until glassy-crisp. This version keeps the classic tuna-and-egg profile, with potato to bind the filling, parsley for freshness, and capers for a sharp briny note.
The important part is organization. The pastry dries quickly and the raw egg starts moving as soon as it lands on the filling, so have the tuna mixture, eggs, skillet, and a plate lined with paper towels ready before folding the first brik.
A good brik should be crisp on the outside with the egg just set or still slightly runny, depending on how long you fry it. Serve it immediately with lemon wedges, and eat it while the pastry is still hot and crackling.
If brik sheets are hard to find, use large spring roll wrappers as a practical substitute. They are a little sturdier than traditional pastry, so keep the filling compact and seal the edges well before frying.
Nutrition (per serving)
Directions
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1
Place the potato in a small saucepan, cover with cold salted water, and simmer until tender, 10 to 12 minutes. Drain well and mash while hot.
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2
Stir the tuna, parsley, capers, scallions, cumin, salt, and pepper into the mashed potato. The mixture should hold together but still look flaky, not smooth.
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3
Whisk the flour and water in a small bowl to make a paste for sealing. Set up the brik sheets, eggs, filling, and a plate lined with paper towels near the stove.
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4
Heat 1/2 inch of oil in a wide skillet over medium-high heat until shimmering, about 350°F. Reduce the heat slightly if the oil begins to smoke.
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5
Lay one brik sheet on a plate or shallow bowl. Spoon one quarter of the tuna-potato mixture slightly off center and shape it into a ring with a shallow well.
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6
Crack one egg into the well. Brush the edges with flour paste, fold the pastry over into a triangle or half-moon, and press the edges firmly to seal.
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7
Slide the brik carefully into the hot oil and fry until the underside is golden and crisp, 60 to 90 seconds. Spoon hot oil over the top as it cooks.
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8
Turn gently and fry the second side until golden, 45 to 75 seconds more. Fry a little longer for a fully set yolk.
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9
Transfer to the lined plate and repeat with the remaining pastry, filling, and eggs. Adjust the heat as needed so the pastry browns without scorching.
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10
Serve the brik immediately with lemon wedges while the pastry is crisp.
Ingredients
- Russet Potato, peeled and cut into chunks:1 medium
- Tuna packed in olive oil, drained and flaked:5 oz
- Flat-Leaf Parsley, finely chopped:1/4 cup
- Capers, rinsed and chopped:1 tbsp
- Scallions, thinly sliced:2
- Ground Cumin:1/2 tsp
- Fine Sea Salt:1/2 tsp
- Black Pepper:1/4 tsp
- Brik Sheets or large spring roll wrappers:4
- Large Eggs:4
- All-Purpose Flour:1 tbsp
- Water:1 tbsp
- Neutral Oil, for frying:1 cup
- Lemon Wedges, for serving:4
Tips & Notes
- Keep unused brik sheets covered with a barely damp towel so they stay flexible.
- Use a shallow bowl for folding if you want extra help keeping the egg contained.
- For a softer yolk, work quickly once the egg is cracked and fry just until the pastry is golden.
