Tunisian Tuna and Egg Brik

Name: Tunisian Tuna and Egg Brik
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: North African
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

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

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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

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

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

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

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

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

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

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Questions

How hot should the oil be for Tunisian Tuna and Egg Brik?

For Tunisian Tuna and Egg Brik, the frying oil is held at 350 F (about 175 C) in step 2. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

How do I know when Tunisian Tuna and Egg Brik is done?

Go by the cues in the method rather than the clock. Step 5: cook until deep golden and crispy.

Is there a substitute for harissa in Tunisian Tuna and Egg Brik?

The entry for Tunisian Tuna and Egg Brik calls for 2 tsp harissa paste. In its place: Mix a chili paste such as sambal oelek or sriracha with a pinch each of ground cumin, coriander and caraway, plus a little olive oil.

How hot is Tunisian Tuna and Egg Brik?

Moderately. The heat in Tunisian Tuna and Egg Brik comes from 2 tsp harissa paste. For a milder plate, start with half the harissa and add more to taste at the end; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How do I store and reheat Tunisian Tuna and Egg Brik?

Refrigerate what is left of Tunisian Tuna and Egg Brik within two hours and eat it 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.

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