Tunisian Brik with Egg and Tuna

Method

1. 1
   • canned tuna 160 g
   • potato 1
   • onion 1
   • capers 2 tbsp
   • fresh parsley 4 tbsp
   • ground coriander 1 tsp
   • cayenne pepper ½ tsp
   • salt ½ tsp
   • black pepper ¼ tsp

   Make the tuna filling — In a bowl, mix the mashed potato, flaked tuna, chopped onion, capers, parsley, ground coriander, cayenne pepper, salt and black pepper until well combined.

2. 2
   • phyllo dough 8
   • olive oil 4 tbsp

   Fill the phyllo sheet — Lay two sheets of phyllo dough together and brush lightly with olive oil. Place a quarter of the filling near one corner, leaving space at the edge.

3. 3
   • phyllo dough 8
   • egg 4

   Add egg and seal the briks — Make a small well in the center of the filling and crack an egg into it. Fold the phyllo over into a triangle, sealing the edges firmly so the egg stays enclosed. Repeat to make 4 briks.

4. 4
   • vegetable oil 1¼ dl

   Fry the briks — Heat the vegetable oil in a large frying pan over medium-high heat. Fry each brik for about 2 minutes per side until golden and crisp, keeping the yolk soft inside.

   ⏱8 min
5. 5
   • lemon 1

   Drain and serve hot — Drain the briks briefly on paper towel and serve immediately with lemon wedges, while the pastry is still crackling hot.