Tuna and Egg Brik

A brik (pronounced breek) is the Tunisian version of a Morrocan briouat, or an Algerian boureks. They are traditionally made with a pastry dough called ouarka, but I find that spring roll wrappers are a good substitute. They are large enough to fit a whole egg inside and wrap the other edge over, and they are the traditional round shape. You can also use egg roll wrappers. These are smaller and the square shape makes them a little harder to wrap around the egg. I use two spring roll wrappers for each brik, since they are very thin.

Tuna and egg briks are always deep fried, and just cooked enough so that the yoke is still slightly runny. Obviously you want the rest of the egg to be cooked, and it can be tricky to achieve this without overcooking the egg. It is easiest to make and fry these one at a time.

Ingredient list

• 1 five ounce can tuna packed in oil
• 2 tablespoons olive oil
• 2 onions, finely chopped
• 1 ⁄ 2 cup chopped fresh parsley
• 1 ⁄ 2 teaspoon salt
• 1 tablespoon capers
• 1 ⁄ 4 teaspoon black pepper
• 3-4 cups vegetable oil for frying
• 8 large round spring roll wrappers or 4 egg roll or ouarka sheets
• 4 small eggs, plus one extra for sealing pastry
• lemons for serving

Preparation

1. Heat the 2 tablespoons of olive oil in a medium skillet and fry the onion until it is soft.
2. Drain the oil from the tuna, and combine the tuna in a large bowl with fried onions, parsley, salt, pepper and capers.
3. If you are using spring roll wrappers, soften them by swirling in a bowl of water for about 30 seconds. Layer two wrappers flat on your work surface.


4. Place a large spoonful of tuna mixture on one side of the wrapper. Make a well in the center of the tuna, and break an egg into this well. Fold the other side of the wrapper over the tuna and egg. Seal the sides of the wrapper by pressing on them with the tines of a fork and brushing them with water or beaten egg.
5. To fry, heat about 2 inches of oil in a heavy (preferably cast iron) pan until a piece of dough sizzles and turns brown when you drop in into the oil, or until the temperature reaches 365°F on a candy thermometer. Slide one brik carefully into the oil and fry until cooked on the bottom, then gently turn and fry the top until egg is cooked through. Try to remove from oil while the egg yolk is still runny.


6. Serve immediately.

Makes 4 tuna and egg briks.