Description
Tunisian Brik au Thon is a delicious and crispy stuffed pastry featuring tender mashed potatoes, savory tuna, capers, and a runny egg encased within delicate phyllo dough. This traditional North African street food is pan-fried to golden perfection and served with fresh lemon wedges for a bright, tangy finish. Perfect as a flavorful appetizer or light meal, it combines textures and Mediterranean flavors in every bite.
Ingredients
Scale
Potato Filling
- 1/2 pound yellow potatoes, peeled and quartered
- Kosher salt, to taste
- 2 tablespoons extra virgin olive oil
- Black pepper, to taste
- 1 cup finely chopped flat parsley leaves
Stuffing and Dough
- 8 sheets filo dough, defrosted
- 1 (5-ounce) can oil-packed tuna, drained and flaked
- 1/2 cup capers, drained and rinsed
- 4 eggs
- Additional olive oil or neutral vegetable oil for frying (about 1/2 cup)
To Serve
- 1 lemon, cut into wedges
Instructions
- Boil the potatoes: Place the peeled and quartered potatoes in a medium pot and cover them with water. Bring the water to a boil over high heat, then season with 1 teaspoon kosher salt. Cook until the potatoes are fork-tender, approximately 15 minutes. Drain well.
- Prepare the potato filling: Transfer the drained potatoes to a large bowl and mash them using a fork or potato masher. Incorporate 2 tablespoons of extra virgin olive oil, then season with salt and black pepper to taste. Fold in the finely chopped parsley leaves. The parsley adds essential flavor and should be generous. Allow the mixture to cool slightly before assembling.
- Arrange other filling components: Set up small bowls with the flaked tuna and rinsed capers separately to streamline the assembly process.
- Heat the oil for frying: Line a large plate with paper towels for draining the fried brik. In a large non-stick skillet or frying pan, pour 1/2 cup of olive oil (or neutral vegetable oil) and heat over medium heat until shimmering.
- Prepare the filo dough base: Ensure your hands are dry when working with filo to prevent tearing. Place two sheets of filo dough stacked on a clean plate or marble slab. Fold them in half, then roll the two sides inward to form an approximate square shape which will serve as your brik base.
- Add the potato filling: Spoon 1/4 of the cooled potato mixture onto one corner of the prepared filo square. Spread the filling evenly but only cover about half the square, leaving some bare edges for folding.
- Layer remaining filling: Create a small oval-shaped well in the potato filling. Crack one egg into a small bowl, then gently slide it into the well to avoid breaking the yolk. Next, sprinkle a few flakes of tuna and some capers evenly over the top according to your taste.
- Fold and seal the brik: Moisten the bare edges of the filo dough lightly with water using your fingertip to help it seal. Fold the empty side over the filling creating a typical triangle-shaped package. Apply gentle pressure along all the edges to firmly bind the brik and prevent the filling from escaping during frying.
- Fry the brik: Carefully slide the assembled brik into the hot oil. Fry on medium heat until golden brown, about 2-3 minutes per side. Flip once carefully to cook evenly. For a runny egg yolk, monitor the timing closely.
- Drain and serve: Move the fried brik onto the towel-lined plate to absorb excess oil. Repeat the assembly and frying steps with remaining ingredients. Serve immediately with fresh lemon wedges and optionally sprinkle with extra capers and parsley for garnish.
Notes
- Handle filo dough gently and keep it covered while working to prevent drying out.
- Use a non-stick skillet and medium heat to avoid burning the delicate pastry.
- Adjust frying time carefully to achieve a crispy crust while maintaining a runny egg inside.
- Substitute neutral oil for frying if you prefer a lighter taste than olive oil.
- Brik can be consumed warm as an appetizer or light entrée paired with a fresh salad.
