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Tunisian Tuna Brik with Egg (Brik bil Adhem)

Crispy Tunisian Tuna Brik with Egg (Brik bil Adhem) is an iconic North African appetizer featuring a shattered-crisp pastry shell (malsouka or brik pastry) stuffed with a savory filling of flaked tuna, mashed potatoes, fresh parsley, onions, and capers. The highlight of this traditional recipe is the whole egg hidden inside, which remains beautifully runny after being quickly deep-fried to golden perfection. Serve hot with a generous squeeze of fresh lemon juice !
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course: Entrée
Cuisine: Tunisian
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 4 sheets malsouka Tunisian brik pastry or substitute spring roll/filo sheets
  • 5 oz oz can tuna in olive oil, drained and flaked
  • 4 large eggs
  • 1 medium boiled potato mashed
  • 2 tbsp capers drained
  • 3 tbsp fresh parsley finely chopped
  • 1 tsp harissa paste optional, for heat
  • 1/2 tsp ground black pepper
  • 1/2 tsp salt
  • 2 cups vegetable oil for frying
  • 1 lemon cut into wedges, for serving

Method
 

  1. In a bowl, combine the flaked tuna, mashed potato, capers, parsley, harissa, salt, and pepper. Mix gently.
  2. Lay one brik sheet on a clean surface. Place 2 tbsp of the tuna mixture in the center, then form a small well in the middle.
  3. Crack one egg into the well, keeping the yolk intact. Fold the pastry into a triangle or half-moon, sealing the edges by pressing firmly.
  4. Heat the vegetable oil in a deep skillet to 350°F (use a thermometer; the oil should sizzle gently when a corner of pastry is dipped).
  5. Carefully slide the brik into the hot oil and fry for 1 to 2 minutes per side, until deep golden and crisp.
  6. Lift out with a slotted spoon and drain on paper towels.
  7. Repeat with the remaining sheets and filling. Serve immediately with lemon wedges — the yolk should still be soft.

Notes

- 310 kcal, 14g protein, 22g carbs, 18g fat
- Wheat, Eggs, Fish