If you are searching for a delightful and unique appetizer or snack, look no further than this Tunisian Brik au Thon (Potato, Tuna, and Egg Stuffed Phyllo) Recipe. This dish brings together the crispy, flaky texture of golden phyllo dough with a luscious filling of mashed potatoes, tangy capers, oil-packed tuna, fresh parsley, and a perfectly cooked egg that oozes richness in every bite. The combination of vibrant flavors and textures makes it a true crowd-pleaser and a shining example of Tunisian home cooking’s charm and simplicity.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is your first step toward savoring the magic of this Tunisian classic. Each item plays an important role, from creating the savory filling to adding freshness and a beautiful golden crust.
- Yellow potatoes: These provide a creamy and slightly sweet base for the filling when mashed.
- Kosher salt: Enhances all the flavors perfectly without overpowering the dish.
- Extra virgin olive oil: Added to the filling for richness and used for frying to achieve that crisp phyllo exterior.
- Black pepper: Adds a warm, mild spice that lifts the taste.
- Flat parsley leaves: Chopped finely for a fragrant, fresh, herbaceous burst inside the filling.
- Filo dough sheets: The delicate, flaky wraps that crisp up beautifully in hot oil.
- Oil-packed tuna: Provides a moist, savory protein element that complements the potatoes perfectly.
- Capers: Briny and tangy, they add an exciting dimension to every bite.
- Eggs: The star ingredient inside that forms a luscious runny yolk when cooked just right.
- Lemon wedges: For squeezing over the finished brik to brighten and balance the flavors.
How to Make Tunisian Brik au Thon (Potato, Tuna, and Egg Stuffed Phyllo) Recipe
Step 1: Boil the Potatoes
Start by peeling and quartering your potatoes, then place them in a medium pot filled with water. Bring the water to a robust boil, seasoning it with a teaspoon of kosher salt to infuse flavor. Let the potatoes cook until they are soft enough for a fork to slide in easily, roughly 15 minutes. Drain them well and prepare to turn them into the foundation of the filling.
Step 2: Prepare the Potato Filling
Transfer your boiled potatoes to a large bowl and mash them with two tablespoons of extra virgin olive oil until silky smooth. Season liberally with salt and freshly cracked black pepper. This is the moment to fold in your chopped flat parsley—don’t skimp here even if it looks like a lot at first; that fresh herbaceousness is crucial in defining the authentic flavor of the dish. Allow this mixture to cool slightly, which helps it stay manageable during assembly.
Step 3: Organize Your Filling Ingredients
To streamline your workflow, set out small bowls for the tuna and capers. Drain and flake the tuna so it’s ready to sprinkle over the filling, and rinse the capers to mellow their saltiness. This prep trick helps when assembling multiple briks, keeping everything organized and speedy.
Step 4: Prepare for Frying
Line a plate with paper towels for draining later and heat about ½ cup of olive oil in a large non-stick skillet over medium heat. The oil needs to be hot enough to crisp the delicate filo quickly but not so hot that it burns the crust. Keep your hands and working area dry, as handling phyllo dough requires a gentle, careful touch to avoid tearing.
Step 5: Fold Your Phyllo Base
Take two sheets of defrosted filo dough and layer them on a clean surface. Fold them in half, then roll both sides inward toward the center to form a neat square shape. This acts as the sturdy but flaky base to hold your hearty filling without collapsing.
Step 6: Add the Mashed Potato Filling
Place one-quarter of the mashed potato mixture into a corner of your phyllo square, spreading it about halfway without reaching the edges. Leaving some bare dough on the sides is critical so you can fold and seal the pastry tightly later on.
Step 7: Assemble the Rest of the Filling
Create a small well or hollow in the potato filling, resembling an egg shape. Crack a fresh egg into a tiny bowl first (to avoid shell bits), then gently slide it into this potato ‘nest.’ Top with generous sprinkles of flaked tuna and rinsed capers, providing wonderful bursts of briny and savory flavor throughout each bite.
Step 8: Fold and Seal the Brik
Moisten the edges of the filo dough lightly with your finger and a touch of water — this acts like glue. Carefully fold the other empty side of the dough over the filling to form a classic triangle shape. Press firmly but gently along the edges to seal the brik and lock everything inside, preventing any oily spills during frying.
Step 9: Fry Your Brik to Golden Perfection
Carefully slide the entire folded brik into your hot oil. Fry on one side until it turns crisp and golden, then flip to cook the other side. Watch closely if you’re aiming for a luscious runny yolk; about 2 to 3 minutes per side should do the trick. Adjust timing based on your stove and pan.
Step 10: Serve Fresh and Delicious
Remove the cooked brik from the pan and rest it on the prepared paper towels to soak up any extra oil. Repeat the process with the remaining dough and filling. To finish, serve each warm brik with a bright squeeze of lemon, and if desired, sprinkle with more capers and freshly chopped parsley for that eye-catching final touch.
How to Serve Tunisian Brik au Thon (Potato, Tuna, and Egg Stuffed Phyllo) Recipe
Garnishes
Simple garnishes really enhance this recipe. A fresh squeeze of lemon juice adds a vivid acidity that cuts through the richness of the fried phyllo and creamy fillings. Sprinkle with chopped parsley or extra capers to brighten the plate visually and sharpen flavors.
Side Dishes
Tunisian Brik au Thon pairs beautifully with light sides like a crisp green salad tossed in lemon vinaigrette, or a refreshing tomato and cucumber salad with mint. These fresh, crisp contrasts balance the richness and offer a well-rounded meal experience.
Creative Ways to Present
If you want to impress guests, consider serving smaller, appetizer-sized briks on individual plates with colorful microgreens or edible flowers. Serve with small bowls of harissa or a garlicky yogurt sauce for dipping to add extra excitement. For a casual twist, stack them on a large platter lined with lemon wedges and allow everyone to dig in!
Make Ahead and Storage
Storing Leftovers
Leftover brik should be allowed to cool completely before storing. Place them in an airtight container lined with paper towels to absorb moisture, then refrigerate. They stay fresh for up to two days but are best enjoyed quickly while still crisp.
Freezing
You can freeze assembled but uncooked brik by placing them on a baking sheet in a single layer until firm, then transferring them to freezer-safe bags or containers. This method preserves their shape and texture for up to one month.
Reheating
To reheat, avoid the microwave if possible to preserve crispiness. Place brik on a baking sheet in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through and crisp again. If frozen, thaw in the refrigerator first for best results.
FAQs
What type of potatoes work best for the filling?
Yellow potatoes are ideal thanks to their creamy texture and subtle sweetness, which helps create a smooth, flavorful mash ideal for the filling.
Can I substitute the tuna with another protein?
Absolutely! While tuna is traditional, you can try smoked salmon, crab meat, or even spiced ground lamb for delicious variations that still honor the spirit of the dish.
Is there a vegetarian version of this recipe?
Yes, you can omit the tuna and add finely chopped artichokes or sautéed mushrooms for umami richness, keeping the capers and egg for flavor complexity.
How do I prevent the phyllo from tearing?
Make sure your hands are dry and gentle while handling the filo sheets. Working on a clean, dry surface and folding carefully will reduce tearing dramatically.
What’s the secret to the runny egg yolk?
Timing is key: frying the brik for just 2 to 3 minutes per side allows the egg white to set while the yolk stays perfectly runny and luscious inside.
Final Thoughts
This Tunisian Brik au Thon (Potato, Tuna, and Egg Stuffed Phyllo) Recipe is a true celebration of simple ingredients elevated through thoughtful preparation. It’s a dish full of heart, perfect for sharing with loved ones or impressing guests with authentic Mediterranean flavors. I hope you’ll give it a try and discover the joy that comes from making and eating this incredible Tunisian delight!
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Tunisian Brik au Thon (Potato, Tuna, and Egg Stuffed Phyllo) Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Tunisian
- Diet: Halal
Description
Tunisian Brik au Thon is a delicious and crispy phyllo pastry stuffed with a flavorful mixture of mashed potatoes, tuna, capers, and a runny egg. This traditional North African snack or appetizer is fried to golden perfection and served with a squeeze of fresh lemon, making it a perfect blend of textures and bright flavors.
Ingredients
Potato Filling
- 1/2 pound yellow potatoes, peeled and quartered
- Kosher salt, to taste (about 1 teaspoon for boiling and pinch for seasoning)
- 2 tablespoons extra virgin olive oil
- Black pepper, to taste
- 1 cup finely chopped flat parsley leaves
Other Ingredients
- 8 sheets filo dough, defrosted
- 1 (5-ounce) can oil-packed tuna, drained and flaked
- 1/2 cup capers, drained and rinsed
- 4 eggs
- 1 lemon, cut into wedges for serving
- 1/2 cup olive oil (or neutral vegetable oil) for frying
Instructions
- Boil the potatoes: Place peeled and quartered potatoes in a medium pot, cover with water, and bring to a boil over high heat. Season the water with 1 teaspoon kosher salt and boil potatoes until fork tender, about 15 minutes. Drain well.
- Prepare the potato filling: Transfer the cooked potatoes to a large bowl and mash with 2 tablespoons extra virgin olive oil. Season with salt and black pepper to taste. Add the finely chopped flat parsley leaves and mix well. Let the mixture cool slightly before using.
- Prepare the remaining filling ingredients: Set up small bowls for easy assembly—one for the drained and flaked tuna and one for the drained and rinsed capers.
- Get ready to fry: Line a large plate with paper towels to drain excess oil later. Heat 1/2 cup olive oil (or a neutral vegetable oil) in a large non-stick pan over medium heat.
- Start the fold: Keep your hands dry when handling filo pastry. Lay two sheets of filo dough on top of each other on a flat surface. Fold them in half, then roll the two sides towards the center to create an approximate square shape as the base.
- Add the mashed potato: Place one-quarter of the potato filling on one corner of the filo square, spreading it evenly but only covering about half the square, leaving enough bare edge for folding.
- Add the remaining filling: Make a small well in the potato filling shaped to hold an egg. Crack one egg into a small bowl, then carefully slide the egg into the well on the potato. Sprinkle the flaked tuna and some capers over the top to taste.
- Fold and seal the brik: Moisten the exposed edges of the filo dough with a little water using your finger. Fold the empty side of the dough over the filling to form a triangular pocket. Press lightly along the edges to seal so the filling does not escape while frying.
- Fry the brik: Slide the assembled brik into the hot oil carefully. Fry for about 2-3 minutes on each side until the pastry is crisp and golden brown. Monitor closely if you want the egg yolk to remain runny.
- Finish and serve: Remove the brik from the oil and place it on the paper towel-lined plate to drain excess oil. Repeat the process with remaining filo sheets and fillings. Serve immediately with lemon wedges and sprinkle with additional capers and parsley if desired.
Notes
- Keep hands dry when working with filo dough to prevent tearing.
- Adjust cooking time slightly depending on your stove and pan to ensure the egg yolk stays runny or fully cooked as preferred.
- Use fresh parsley for the best flavor but flat-leaf parsley is ideal.
- You can substitute neutral vegetable oil for frying if preferred, but olive oil adds flavor.
- Handle the filo pastry gently as it is very delicate.
- For a crispy texture, do not overcrowd the pan when frying.
- Serve immediately while hot and crisp for best taste.
