Tunisian Brik

Method

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1. Mix the tuna, onion, capers, parsley, mashed potato if using, harissa, caraway, salt and pepper.

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2. Heat the oil to 180C in a wide, shallow pan. Have a slotted spoon ready before you start.

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3. Lay one pastry sheet on a plate. Spoon a quarter of the filling onto one half, and shape it into a ring with a well in the middle.

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4. Crack an egg into the well. Work quickly from here.

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5. Fold the pastry over into a half moon or triangle and press the edges together firmly.

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6. Slide it straight into the hot oil, using the plate to help it in.

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7. Fry 45 seconds, spooning hot oil over the top, then turn carefully and fry 40 seconds more.

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8. Lift out when golden and crisp and drain briefly on a rack.

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9. Serve immediately with lemon, and eat it by biting a corner and drinking the yolk.

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Chef’s Tips

• Ninety seconds total. Any longer and the yolk sets and the point is lost.
• Build a well of filling for the egg to sit in.
• Have the oil at temperature before you crack the egg, not after.

Pairing Suggestions

• Lemon wedges and harissa
• A Tunisian salad
• Mint tea

Storage & Reheating

Eat immediately. The filling keeps 2 days refrigerated.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.