Cook and Scale
Tunisian Brik with Egg and Tuna
4 servings · 40 min total
Crisp, paper-thin pastry parcels fried until golden, hiding a runny egg and a savory tuna-potato filling brightened with capers and lemon.
Ingredients
- 8 phyllo dough
- 4 egg
- 160 g canned tuna, drained and flaked
- 1 potato, boiled and mashed
- 1 onion, finely chopped
- 2 tbsp capers, chopped
- 4 tbsp fresh parsley, chopped
- 1 tsp ground coriander
- ½ tsp cayenne pepper
- 1 lemon, cut into wedges
- 4 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 1¼ dl vegetable oil, for frying
Contains: Gluten, Egg, Fish
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
Fill the phyllo sheet — Lay one sheet of phyllo dough flat and brush lightly with olive oil. Place a quarter of the filling near one corner, leaving space at the edge.
- 3.
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.
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.
- 5.
Drain and serve hot — Drain the briks briefly on paper towel and serve immediately with lemon wedges, while the pastry is still crackling hot.