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
Scale
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.
