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Tunisian Brik with Egg and Tuna

Tunisian · Appetizer

A classic North African snack featuring a thin, ultra-crispy pastry shell filled with savory tuna, briny capers, fresh parsley, and a whole egg that remains beautifully runny inside.

Ready in 30 minutesPescatarianHigh protein
The EZdish collectionAI-created recipe
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Tunisian Brik with Egg and Tuna — recipe cover
20 minA little patience, a lot of flavor
Prep time10 min
Cook time10 min
Servings4 people
DifficultyIntermediate
The recipeTips & storage
Let's make something good

How to make it

6 steps. Take it one step at a time.

  1. Mix the drained tuna, chopped capers, and chopped parsley

    In a small bowl, mix the drained tuna, chopped capers, and chopped parsley. Season lightly with salt and pepper.

  2. Heat about 1 inch of vegetable oil

    Heat about 1 inch of vegetable oil in a wide frying pan to 350°F (177°C).

  3. Place one sheet of pastry

    Place one sheet of pastry on a flat plate. Fold it slightly to form a base. Place a portion of the tuna mixture in the center, leaving a small well in the middle of the tuna.

  4. Carefully crack one egg

    Carefully crack one egg into the well you created in the tuna mixture. Season the egg with a pinch of salt.

  5. Quickly fold the pastry

    Quickly fold the pastry over to form a triangle, sealing the egg and tuna inside. Carefully slide the folded brik into the hot oil.

    3 min

  6. Fry for about 2 minutes per side

    Fry for about 2 minutes per side until the pastry is deep golden and crispy. The goal is a crunchy shell and a runny yolk. Drain on paper towels and serve immediately with lemon wedges.

    2 min

A little kitchen wisdom

Malsouka is the traditional pastry used, but spring roll wrappers or phyllo dough are excellent substitutes. Ensure the oil is hot enough so the pastry crisps immediately without becoming greasy.

What you'll need

Frying panPaper towelsPlateSmall bowl
Keep the good going

For now. And for later.

Make it ahead

The filling can be prepared 1 day in advance, but briks must be assembled and fried immediately to remain crispy.

Store & enjoy

Brik is best eaten immediately. If stored, the pastry will lose its crunch. Reheat in an oven or air fryer at 350°F (177°C) for a few minutes to restore some crispness.

Allergens

Contains wheat, gluten, eggs, fish.

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An AI-created recipe from the EZdish collection. Ingredient quantities and techniques have not been independently kitchen-tested. Published on this website . Updated . First published in the EZdish collection .

Tunisian Brik with Egg and Tuna
Step 1 of 6

Mix the drained tuna, chopped capers, and chopped parsley

In a small bowl, mix the drained tuna, chopped capers, and chopped parsley. Season lightly with salt and pepper.