Tunisian brik with egg, tuna, and potato

Ingredients

• 8 sheets brick pastry sheets
• 4 pieces eggs
• 180 g canned tuna in water, drained
• 500 g tender waxy potatoes
• 0.5 bunches flat-leaf parsley
• 1 tbsp pickled capers, drained
• 1 piece lemon
• 1 l neutral frying oil
• to taste fine salt
• to taste ground black pepper

Method

1. Boil the potatoes in a pot of salted water until a knife goes in without resistance, then drain and let them cool so they do not make the pastry soggy.
2. Mash the potatoes with a fork, keeping a slightly irregular texture, then season with salt and pepper until you get a mild but well-seasoned base.
3. Flake the drained tuna into a bowl, add the chopped capers and chopped parsley, then mix until the filling is fresh, salty, and slightly pungent.
4. Place a brick pastry sheet on a shallow plate, place a layer of potato in the center, then add the tuna mixture, forming a slight well to hold the egg.
5. Gently crack the egg into the well, add pepper, then immediately fold the sheet into a half-moon or square, pressing the edges to enclose the filling without piercing the dough.
6. Heat the oil in a large skillet until a small piece of brick pastry sizzles immediately, without smoking.
7. Slide the brik into the hot oil and fry until golden, basting it with oil using a spoon, until the surface is blistered, crispy, and nicely blonde.
8. Turn over very gently if necessary, continue cooking briefly to keep the yolk runny, then drain on paper towels as soon as the pastry sounds dry under the tongs.
9. Repeat assembly and cooking as you go, so that each brik is fried right after receiving its egg.
10. Serve immediately with lemon wedges, to be eaten very hot when the pastry still cracks and the yolk coats the potato.

Nutrition

Per serving

Energy

494.7 kcal

Protein

24.38 g

Carbohydrate

38.47 g

Fat

27.41 g

Fibre

3.35 g

Calcium

22.6 mg

Iron

1.29 mg

Magnesium

15.37 mg