Tunisian Brik (Essential Mediterranean)

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“This is a beautiful and unusual dish from Tunisia. In Tunisia, almost anything can go inside a brik. Tuna and anchovies are the most popular, though. This particular recipe doesn't incorporate the usual potato mixture. Instead of filo pastry, you can also use large spring roll wrappers, then deep fry the finished briks in hot oil.”

Ingredients Nutrition


  1. Preheat oven to 400°F Metl the butter in a small frying pan and cool the onion over low heat until soft but not brown, about 5 minutes.
  2. Combine the onion, tuna, capers, parsley and parmesan in a bowl. Season to taste with salt and pepper.
  3. Cut the filo pastry sheets in half widthways. Layer four of the half-sheets together, brushing each with melted butter. Keep the remaining pastry covered with a tamp towel.
  4. Spoon half the tuna mixture onto one end of the buttered pastry, leaving a border. Made a well in the center of the mixture and carefully break an egg into the well, being careful not to break it. Season with salt and pepper.
  5. Layer two more sheets of the filo together, brushing with melted butter, and place on top of the tuna and egg. Fold in the pastry sides, then roll into a firm parcel, keeping the egg intact.
  6. Place on a lightly greased baking tray and brush with melted butter. Repeat with the remaining pastry, filling and egg.
  7. Bake for 15 minutes, or until the pastry is golden brown. Serve warm or at room temperature.
  8. NOTE: the yolk is still soft after 15 minutes. If you like your eggs firmer, bake for a little longer.

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