Brik au ThonTuna and Egg Pastry

Name: Brik au Thon (Tuna and Egg Pastry)
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4
Cuisine: Tunisia
Ingredients: 4 pcs Warka Pastry; 180 g Canned Tuna (drained); 60 g Onion (finely chopped); 15 g Fresh Parsley (finely chopped); 20 g Capers (drained); 15 g Harissa Paste; 1 g Black Pepper; 4 pcs Egg (pasteurized if serving with a soft yolk); 700 ml Vegetable Oil; 1 pcs Lemon (cut into wedges)

A crisp warka pastry filled with tuna, herbs, capers, harissa, and egg. A soft yolk is common, but pasteurized eggs should be used when it is not cooked firm.

Prep

20m

Cook

12m

Serves

Estimated

Nutrition

Per serving

1619kcal

Calories

20g

Protein

168g

Fat

13g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Filling

4pcs
Warka Pastry
180g
Canned Tuna (drained)
60g
Onion (finely chopped)
15g
Fresh Parsley (finely chopped)
20g
Capers (drained)
15g
Harissa Paste
1g
Black Pepper
4pcs
Egg (pasteurized if serving with a soft yolk)

Frying

700ml
Vegetable Oil

Serving

1pcs
Lemon (cut into wedges)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Combine the canned tuna, onion, fresh parsley, capers, harissa paste, and black pepper.
02
Lay a sheet of warka pastry flat, spoon the filling onto one side, and make a hollow in the center.
03
Crack an egg into the hollow, fold the pastry into a half-moon or triangle, and press the edges gently.
04
Heat the vegetable oil to 175°C (350°F) in a wide pan.
05
Fry each brik until crisp and deep golden on both sides. Use pasteurized eggs if keeping the yolk soft; otherwise cook until the egg reaches 71°C (160°F).
06
Drain briefly and serve immediately with the lemon.

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