Tunisian Brik au Thon: Potato, Tuna, and Egg Stuffed Phyllo Pastry Recipe

“`html

If you’ve ever dreamed of a dish that perfectly balances crispiness, creaminess, and a burst of bold Mediterranean flavors, then the Tunisian Brik au Thon: Potato, Tuna, and Egg Stuffed Phyllo Pastry Recipe is your new best friend in the kitchen. This charming recipe brings together tender mashed potatoes, savory tuna, and a luscious egg nestled inside delicate, flaky filo pastry, creating a mouthwatering harmony that’s both comforting and exciting. Whether you’re craving an impressive appetizer or a satisfying snack, this Tunisian classic will quickly become a favorite to share and savor with loved ones.

Ingredients You’ll Need

Gathering simple, fresh ingredients is the key to making this brik truly shine. Each component plays a crucial role—from the creamy potatoes that act as the base, to the briny punch of capers, and the silky egg that adds incredible richness.

• Yellow potatoes (1/2 pound, peeled and quartered): These provide a creamy, fluffy texture that forms the heart of the filling.
• Kosher salt: Essential for bringing out all the natural flavors in the potatoes and tuna.
• Extra virgin olive oil (2 tablespoons plus more for frying): Adds depth and richness; use a good quality oil for authentic flavor.
• Black pepper: For a subtle hint of spice that rounds out the taste.
• Fresh flat parsley (1 cup, finely chopped): Brightens the filling with a fresh herbal kick you might not expect but will crave.
• Filo dough (8 sheets, defrosted): This paper-thin pastry crisps beautifully and holds the delicious filling inside perfectly.
• Oil-packed tuna (1 can, 5 ounces, drained and flaked): Brings a satisfying, savory layer that pairs wonderfully with the potatoes.
• Capers (1/2 cup, drained and rinsed): These tiny bursts of salty tang are the secret little flavor bombs of the dish.
• Eggs (4): When cooked just right inside the brik, the yolk becomes magnificently runny and luscious.
• Lemon (1, cut into wedges): A fresh squeeze at serving brightens and lifts every bite.

How to Make Tunisian Brik au Thon: Potato, Tuna, and Egg Stuffed Phyllo Pastry Recipe

Step 1: Boil the Potatoes

Start by placing your peeled and quartered yellow potatoes into a medium pot filled with water. Bring it to a lively boil over high heat and add about a teaspoon of kosher salt to season. Let the potatoes cook until they’re perfectly fork-tender, which usually takes around 15 minutes. Draining them well sets the stage for a smooth, creamy mashed filling that’s the foundation of the brik.

Step 2: Prepare the Potato Filling

Transfer your cooked potatoes to a large bowl and mash them eagerly with 2 tablespoons of extra virgin olive oil—this step makes the filling luxuriously creamy. Season with salt and freshly cracked black pepper to taste. Then comes the magic ingredient: a generous cup of finely chopped fresh flat parsley. It may seem like a lot at first, but trust the process—this vibrant herb gives the filling a layered flavor that’s truly unforgettable. Allow the mixture to cool slightly so it’s easy to handle for the next steps.

Step 3: Ready the Tuna and Capers

Set up your workstation with small bowls holding the flaked oil-packed tuna and the rinsed capers. Keeping these prepped and within reach makes assembly a breeze and keeps all your ingredients fresh and tidy.

Step 4: Heat the Oil for Frying

Line a plate with paper towels to absorb excess oil later, and heat up about half a cup of olive oil in a large non-stick skillet over medium heat. The hot oil is critical for achieving that perfect golden crunch on the filo pastry without becoming greasy.

Step 5: Fold the Filo Dough

Handling filo pastry requires dry hands, so be sure they’re moisture-free for this step. Take two sheets of filo and layer them on a plate or a flat, cool surface. Fold them in half, then roll both sides inward towards the center, fashioning a neat square base. This folded dough is the blank canvas for the delicious filling that’s about to come next.

Step 6: Add the Mashed Potato

Place about a quarter of your potato filling onto one corner of the filo square. Spread it out evenly, but only cover up to half the area, leaving enough bare edge around to seal later. This generous layer is what gives the brik its satisfyingly hearty texture while still letting the other ingredients shine.

Step 7: Fill with Egg, Tuna, and Capers

Make a small well in the center of the potato spread, shaping it like a cozy nest. Crack one egg into a small bowl first—this gives you control—and gently slide it into the potato well. Then scatter the flaked tuna and a sprinkle of capers over the top, adding bold bursts of flavor and a touch of zing that elevate the entire dish.

Step 8: Seal the Brik

Wet the exposed edges of the filo dough with a bit of water dipped from your finger, then carefully fold the empty side over the filling, creating a neat triangle. Press gently along the edges to seal the brik securely—this step ensures that none of the luscious filling will escape while frying, keeping your kitchen tidy and your brik perfectly shaped.

Step 9: Fry Until Golden and Crisp

Gently place the folded brik into the hot oil and fry it for about 2 to 3 minutes per side until it boasts a stunning golden brown color. If you love that decadent, runny egg yolk, keep a close eye on the timing – this is where patience meets reward, and the magic happens right before your eyes.

Step 10: Finish and Serve with a Squeeze of Lemon

Transfer your crispy brik to the paper towel-lined plate to drain any extra oil. Repeat the entire folding and frying process with the remaining filo sheets and filling, cracking each egg fresh. Serve immediately with a generous squeeze of bright lemon and a scattering of chopped parsley and capers for that extra pop of fresh flavor. Your Tunisian Brik au Thon: Potato, Tuna, and Egg Stuffed Phyllo Pastry Recipe is now ready to steal the show!

How to Serve Tunisian Brik au Thon: Potato, Tuna, and Egg Stuffed Phyllo Pastry Recipe

Garnishes

To truly celebrate the layers of flavors in this dish, garnish with fresh lemon wedges ready to squeeze over each brik, a sprinkle of freshly chopped flat parsley, and a light dusting of extra capers for that punchy, salty contrast. These touches bring brightness and freshness that wake up the palate.

Side Dishes

This brik pairs wonderfully with a crisp green salad tossed in a simple lemon vinaigrette or an herby couscous salad for a complete Mediterranean-inspired meal. You could also serve it alongside a bowl of harissa-spiced tomato soup for those cooler evenings when comfort food is in full demand.

Creative Ways to Present

For an eye-catching presentation, serve each brik on a decorative plate with a drizzle of harissa sauce or a dollop of creamy garlic yogurt on the side. You might even try cutting the brik into smaller triangles for a delightful appetizer platter that invites everyone to share and savor together.

Make Ahead and Storage

Storing Leftovers

Leftover brik can be stored in an airtight container in the refrigerator for up to two days. To maintain their crispiness as much as possible, place a paper towel inside the container to absorb excess moisture.

Freezing

If you want to freeze the brik, it’s best to do so before frying. Assemble the brik fully, then freeze individually on a tray until solid. Once frozen, wrap them tightly in plastic wrap and store in a freezer bag for up to one month. When you’re ready, fry them straight from frozen but expect to add a couple extra minutes to the cooking time.

Reheating

To crisp up refrigerated or thawed brik, reheat in a preheated oven at 375°F (190°C) for about 10 minutes or until heated through and crisp. Avoid microwaving as it makes the pastry soggy.

FAQs

Can I use regular potatoes instead of yellow potatoes?

Yes, regular potatoes will work, but yellow potatoes are preferred due to their creamier texture and buttery flavor, which help create a smoother filling.

Is it necessary to use oil-packed tuna?

Oil-packed tuna adds a richer flavor and moisture to the brik, but you can substitute with water-packed tuna if you prefer; just adjust the seasoning slightly to compensate.

Can I make this recipe vegan?

This traditional brik relies on tuna and egg for its signature taste and texture, but you can experiment by replacing the tuna with a plant-based protein and the egg with a vegan egg substitute, though the flavor profile will differ significantly.

What type of filo dough works best?

Use fresh or frozen filo sheets available at most grocery stores, making sure to thaw them properly before handling to prevent tearing. Handle with care, as they are very delicate.

How do I avoid the filo pastry tearing during folding?

Keep your hands dry and handle the filo gently. Layering two sheets together also provides extra strength, and folding onto a flat surface helps keep everything neat and manageable.

Final Thoughts

Trust me, once you try making Tunisian Brik au Thon: Potato, Tuna, and Egg Stuffed Phyllo Pastry Recipe, it will become a beloved staple in your kitchen repertoire. The combination of crispy filo, creamy potato, savory tuna, and that perfectly cooked egg is utterly irresistible. Whether you’re cooking for friends, family, or just treating yourself, this dish is guaranteed to bring warmth, flavor, and joy to your table. So go ahead—whip up a batch, savor every bite, and share this delightful taste of Tunisia with everyone you love!

“`

Print