Tunisian Brik with Tuna and a Runny Egg
Brik is a sheet of malsouka pastry filled with mashed potato, tuna and parsley, with an egg cracked into the middle, folded into a triangle and fried for only a minute and a half a side so the yolk stays runny. You start eating from the corner so the yolk doesn't escape.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Calories
- 280
Brik is the best-known Tunisian starter, and its secret is timing: exactly ninety seconds. Any longer and the yolk sets and the whole point is lost.
Method
-
1
The filling
Mix the mashed potato with the tuna, onion, parsley, capers, harissa, salt and pepper. It should hold together rather than run.
⏱ 12 min -
2
Shaping
Lay out a pastry sheet, put two spoons of filling on one half and make a well in the centre, then crack an egg into it. Add a little cheese if you like.
⏱ 10 min -
3
Folding
Fold the sheet in half into a triangle or half-moon, and press the edges firmly with wet fingers so it can't open.
⏱ 5 min -
4
Frying
In hot oil at 180°C, lower in the brik and give it a minute and a half a side, until golden. Lift onto kitchen paper and serve immediately.
⏱ 14 min 🔥 180°C
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Tips that actually matter
- Fry one at a time — brik needs space and attention.
- Spoon hot oil over the top instead of flipping, so the egg doesn't run out.
- Serve it straight away — brik is a dish of the moment.
People also ask
The egg leaks out.
The well in the filling was too shallow or the edges weren't sealed. Make a deeper well and press the edges with water.
I can't find brik pastry.
Spring roll wrappers are the nearest substitute. Filo tears easily but works if you use two layers.
Can I bake it?
At 220°C for ten minutes brushed with oil, but it's less crisp and the yolk will usually set.
Cook mode
Tunisian Brik with Tuna and a Runny Egg
-
1
The filling
Mix the mashed potato with the tuna, onion, parsley, capers, harissa, salt and pepper. It should hold together rather than run.
-
2
Shaping
Lay out a pastry sheet, put two spoons of filling on one half and make a well in the centre, then crack an egg into it. Add a little cheese if you like.
-
3
Folding
Fold the sheet in half into a triangle or half-moon, and press the edges firmly with wet fingers so it can't open.
-
4
Frying
In hot oil at 180°C, lower in the brik and give it a minute and a half a side, until golden. Lift onto kitchen paper and serve immediately.
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