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.
Ingredients
- 4 sheets 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
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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.
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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.
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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.
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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.
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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.
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6
Repeat with remaining 4 sheets brik (malsouka) pastry sheets or spring roll wrappers and filling. Serve immediately with lemon wedges for squeezing.