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Moroccan/North African · Snacks

Brik with Tuna

Non-vegMedium

Diet: Non-veg · High-protein

Brik with Tuna is a Moroccan/North African dish. Use cooked potato to help contain the egg while folding.

Prep
25 min
Cook
20 min
Total
45 min
Servings
4
Difficulty
Medium
Cuisine
Moroccan/North African
Course
Snacks

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Brik with Tuna. The source identifies brik but does not establish its filling. This recipe uses tuna and egg.
The source identifies brik but does not establish its filling. This recipe uses tuna and egg. Representative photograph of Brik with Tuna. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Filling

Wrap

Frying

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; baking tin or heatproof dish of the size stated in the method; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Fill · About 8 min

  1. Mix 250 g cooked potato, mashed, 200 g canned tuna, drained, 30 g parsley, 30 g capers. Put one quarter on each sheet from 4 large brik pastry sheets, 4 eggs, making a small well for an egg.

Fold · About 8 min

  1. Crack an egg into each well and fold pastry into a sealed triangle.

Fry · About 4 min

  1. Heat 500 ml neutral oil to 170°C / 340°F. Fry one or two at a time 3–4 minutes per side until pastry is crisp and egg white and yolk are firm. Drain.

    Check: Look for this result: pastry is crisp and egg white and yolk are firm.

Tips

  • Use cooked potato to help contain the egg while folding.
  • Judge Brik with Tuna by the texture and doneness signs in its steps. Your pan and heat affect how long Brik with Tuna takes to cook.

Substitutions

  • In Brik with Tuna, replace brik pastry with two layers of filo.

Storage

  • Get perishable Brik with Tuna into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Brik with Tuna within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Brik with Tuna to 74°C / 165°F, stirring or turning it for even heating. When Brik with Tuna is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • Prepare the measured ingredients for Brik with Tuna one day ahead. For Brik with Tuna, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Brik with Tuna on the day of serving.

FAQ

What matters most when making Brik with Tuna?

Use cooked potato to help contain the egg while folding.

What can I substitute in Brik with Tuna?

In Brik with Tuna, replace brik pastry with two layers of filo.

Can I prepare Brik with Tuna ahead?

Prepare the measured ingredients for Brik with Tuna one day ahead. For Brik with Tuna, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Brik with Tuna on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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