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Tunisian Tuna and Egg Brik

Crispy fried pastry parcels filled with tuna, a whole runny egg, capers, and harissa - the iconic Tunisian street food and appetizer. The trick is sealing and frying quickly so the egg stays soft inside the shatteringly crunchy shell.

35 minMediumServes 4290 cal/serving

North AfricanAppetizerStovetopPescatarianLow CarbHalal-friendlyDairy-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

  • 4 brik (malsouka) pastry sheets or spring roll wrappers
  • 5 oz canned tuna in oil, drained
  • 4 large eggs
  • 2 tbsp capers, drained
  • 2 tsp harissa paste
  • 2 green onions (scallions), finely sliced
  • 1/4 cup fresh parsley, finely chopped
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper, freshly ground
  • 2 cups neutral oil (vegetable or canola), for frying
  • 2 lemon, cut into wedges

Instructions

  1. 1

    In a bowl, mix 5 oz drained canned tuna in oil, 2 tbsp drained capers, 2 finely sliced green onions (scallions), 1/4 cup finely chopped fresh parsley, and 2 tsp harissa paste. Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning.

  2. 2

    Heat 2 cups for frying neutral oil (vegetable or canola) in a medium deep skillet or saucepan to 350°F (175°C). The oil should be at least 1 inch deep.

  3. 3

    Lay one brik (malsouka) pastry sheets or spring roll wrappers sheet flat. Place a heaped spoonful of the tuna mixture in the center. Make a small well in the tuna and carefully crack one of the large eggs into it.

  4. 4

    Quickly fold the pastry in half to form a half-moon, pressing the edges firmly to seal. Work fast - the egg will begin to set from the heat of the filling.

  5. 5

    Carefully slide the brik into the hot oil. Fry for 2-3 minutes per side until deep golden and crispy. The egg should be set on the outside but still runny inside. Remove with a slotted spoon and drain on paper towels.

  6. 6

    Repeat with remaining 4 brik (malsouka) pastry sheets or spring roll wrappers and filling. Serve immediately with lemon wedges for squeezing.

Questions

How long does Tunisian Tuna and Egg Brik keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Tunisian Tuna and Egg Brik?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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