Tunisian Brik au Thon (Phyllo Stuffed with Potato, Tuna, and Egg)

Brik is a savory pastry from Tunisia. In this Brik au Thon (brik with tuna) recipe, store bought filo dough is stuffed with canned tuna, creamy potatoes, fresh parsley and egg, then pan-fried until deliciously warm and crispy. It takes just 30 minutes! Serve as an appetizer, a quick and satisfying lunch, or for a Mediterranean-style breakfast.

There is no Tunisian feast without Brik, بريك pronounced “breek.” In addition to being a popular appetizer on just about every restaurant menu in Tunisia, this crispy and succulent dish is eaten at every iftar, the meal right after sunset to break the day’s fast during Ramadan.

When I lived in Tunisia, we most often just enjoyed brik as a nice lunch out with friends between work or school. We sat together enjoying the crispy filo triangles with Slata Tounsiya and fresh baguette from the bakery around the corner.

The dish itself is most likely of Ottoman origin. Even the name links Tunisian cuisine to many other Mediterranean and Middle Eastern ones, like Greek boureki or tiropitakia, Lebanese and Turkish burek, and even as far as the Balkans with boureka made by Sephardic Jews.

Even though similar savory-filled pastries can be found throughout the world-think Indian samosas or all sorts of filled, fried dumplings all over Asia-it is the combination of flavors that makes Tunisian Brik au Thon such a signature national dish.

I can’t decide what makes Tunisian brik so exceptional. Perhaps it’s the generous amount of fresh parsley mashed with buttery potatoes. Or maybe the tender but rich tuna, or the tangy, briny capers. Or how could I forget the most important component: the egg made so its yolk stays runny, or the delicate, crusty pastry which envelops all the goodness.

I bet it’s a classic case of the sum being more than its parts. But don’t just take it from me! You can experience flaky, savory, delicious Tunisian brik for yourself in less than half an hour with a few easy-to-find pantry staples.

What You’ll Need

Brik is traditionally made with a very thin dough called malsouka, which is hard to find outside of Tunisia and France. Luckily, store bought filo dough is a great substitution, and all of the remaining ingredients are very easy to source.

• Dough: If you’d like to give traditional malsouka a try, check out the bonus recipe in the section titled, “Malsouka: A Note on Brik Dough.'' Otherwise, filo is a tasty substitute. Just make sure it's defrosted ahead of time.
• Yellow potatoes: Work best here for their rich, buttery flavor and their waxy but velvety texture.
• Olive oil: Single location, extra virgin, and cold pressed is my favorite. Not much oil is used in this recipe but still it adds a lot of juiciness to the Brik filling. Check out our shop for our collection of hand-selected Mediterranean olive oils.
• Parsley: Used in a large quantity in this recipe. Make sure it’s Italian or flat-leaf, not the curly variety as it tends to be bitter. Keep it nice and fresh by following our tips on how to store herbs.
• Tuna: Use high quality tuna packed in olive oil for the juiciest Brik.
• Capers: Add beautiful tanginess to the inside of the Brik and you can sprinkle more on top for a pretty garnish.
• Lemon: Lemon juice is an absolute must. Squeeze a nice amount of it right before serving to both enhance the flavor and to cut the richness.

How to Make Brik

I am convinced this Tunisian appetizer will become your new favorite because its crispy on the outside and tender on the inside quality is utterly irresistible. Prepare yourself for a messy but fun meal that’s worth the extra napkins.

Get Ready

• Defrost the filo (phyllo) pastry. Keep filo in its packaging in your refrigerator while it defrosts to prevent it from drying out. If it dries out, it will break very easily and the process will become unnecessarily frustrating, whereas if it defrosts fully first, the dough will stay more elastic and easy to work with.
• Boil the potatoes. Place ½ pound of peeled and quartered potatoes in a medium pot and cover with water. Bring to a boil over high heat, then season with 1 teaspoon of salt. Boil until they are fork-tender, about 15 minutes, then drain.
  
  
  
  
  
  
• Prepare the potato filling. Transfer the potatoes to a large bowl. Mash them with 2 tablespoons of olive oil and season with salt and pepper to taste. Add 1 cup of finely chopped parsley. It will feel like too much parsley but trust me, this is what makes or breaks the flavor. Let the mixture cool off a bit before using it.
  
  
  
  
  
  
• Prepare the remaining filling ingredients. Set up individual prep bowls to make it easier to work quickly: one for a 5-ounce can of tuna, another for ½ cup of capers.
• Get ready. Line a large plate with paper towels. In a large, non-stick skillet set over medium heat, add ½ cup of olive oil.

Stuff and Fold

• Start the fold. Ensure your hands are dry anytime you work with filo pastry. Place 2 sheets of filo on top of each other on the counter. Fold them in half.
  
  
  
  
  
  
• Make a square. Fold two sides towards the center to get an approximate square shape for the base.
  
  
  
  
  
  
• Add the mashed potato. Place ¼ cup of the potato filling in one corner of the prepared pastry square, making sure enough of a bare edge is left around it. Spread it in an even layer without covering more than half of the square.
  
  
  
  
  
  
• Add the remaining filling. Create a bit of an egg shaped well in the filling. Crack one of the eggs into a small bowl, then slide it into the well. Sprinkle tuna and capers over top.
  
  
  
  
  
  
• Fold and seal. Moisten the edge of the dough using your finger and a bit of water. Carefully fold the empty side over the filling to form the typical triangle shape. Light pressure along the sides will be sufficient to bind the sides together so that the filling doesn’t escape when frying.
  
  
  
  
  
  

Fry and Enjoy

• Fry the brik. Now slide the whole Brik into the hot oil and quickly fry until just golden, turning once. If you are trying to achieve that nice, runny egg yolk, pay a lot of attention to your timing as it only takes about 2-3 minutes per side.
  
  
  
  
  
  
• Finish and serve. Immediately transfer the Brik to the towel-lined plate to dry off the excess oil. Repeat with the remaining dough and filling, cracking the egg into the bowl each time. Enjoy the brik with a nice squeeze of lemon and a sprinkling of capers and chopped parsley.

Malsouka: A Note on Brik Dough

Traditionally, Brik is made with a Tunisian pastry sheet called malsouka (also spelled malsouqa), which is round in shape. Even though people still make it at home, it can be found in every little shop and supermarket, just like rice paper or tortillas in the US.

Filo is a delicious replacement but can make the pastry a bit more crumbly and fragile and oilier than the original. Other wrapper options you can try are Turkish yufka pastry. Lumpia, eggroll, rangoon or even wonton wrappers also work, just know they will be a bit thicker than the original.

If you decide to go completely authentic, making a malsouqa is very simple and actually pretty fun. Think of it like you’re making a very, very thin crepe:

• Make the dough. In a large bowl, whisk together ½ cup fine semolina, ½ cup all-purpose flour, 2 teaspoons of olive oil, and a pinch of salt. Add 1 cup and 1 tablespoon of warm water and mix to combine.
• Cook the dough. Preheat a large, dry skillet over medium-high. Dip a pastry brush into the batter, and brush the dough onto the hot, dry skillet. It's a very thin dough. Cook for about 30 seconds. Use a spatula to transfer to a platter. Repeat until all the batter is used up. The malsouka should be paper thin.
• Use or store. The finished malsouqa keeps really well, wrapped up in the fridge, for up to 5 days.

Tunisian Brik Variations

Tunisian brik is typically made with tuna and capers, but the recipe itself is pretty forgiving and easy to adjust to your tastes. Here are some ways you can make this recipe your own.

• Adjust the shape. If you end up with a circle-shaped wrapper of any sort, just fold a bit of all four sides in to end up with a square shape. Or you can just make your Brik in a half-moon shape by simply folding one half over the filled one, which is also quite common.
• Make it spicy. With any Tunisian dish, you can’t go wrong with adding some harissa for extra kick if you like.
• Adjust the filling. The options for fillings are almost endless. A simple egg Brik is very common as well and so is a shredded chicken and cheese filled one.

What to Serve with Brik

A nice side of Slata Tounsiya is perfect but anything crunchy and fresh, like creamy cucumber salad, lemon parmesan salad, or Maroulosalata (Greek Lettuce Salad), will work well. A small piece of crusty baguette is often offered when you order Brik from a restaurant.

Hot glasses of tea with mint and pine nuts would definitely follow if you had this meal in Tunisia and it’s an easy and nice digestive to make at home as well.

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Tunisian Brik au Thon (Potato, Tuna, and Egg Stuffed Phyllo)

Brik is a crispy savory pastry from Tunisia. In this Brik au Thon (brik with tuna) recipe, store-bought filo dough is stuffed with creamy mashed potatoes, fresh parsley, egg, briny tuna, and capers. It's pan-friend until the egg is perfectly runny and the dough is deliciously crispy. Serve as an appetizer, a quick and satisfying lunch, or for a Mediterranean-style breakfast.

Course Appetizer, Breakfast, Lunch

Cuisine Tunisian

Diet Low Lactose

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 334.6kcal

Author Andrea Gralow

Ingredients

• ½ pound yellow potatoes, peeled and quartered
• Kosher salt
• 2 tablespoons extra virgin olive oil, plus more for frying (or use a neutral vegetable oil)
• Black pepper
• 1 cup finely chopped flat parsley leaves
• 8 sheets filo dough, defrosted
• 1 (5-ounce) can oil-packed tuna, drained and flaked
• ½ cup capers, drained and rinsed
• 4 eggs
• 1 Lemon, cut into wedges for serving

Instructions

• Boil the potatoes. Place the potatoes in a medium pot and cover with water. Bring to a boil over high heat, then season with 1 teaspoon of salt. Boil until they are fork-tender, about 15 minutes, then drain.
• Prepare the potato filling. Transfer the potatoes to a large bowl. Mash them with 2 tablespoons of olive oil and season with salt and pepper to taste. Add the chopped parsley. It will feel like too much parsley but trust me, this is what makes or breaks the flavor. Let the mixture cool off a bit before using it.
• Prepare the remaining filling ingredients. Set up individual prep bowls to make it easier to work quickly: one for tuna, another for capers.
• Get ready. Line a large plate with paper towels. In a large, non-stick pan, pour in ½ cup olive oil and set on medium heat.
• Start the fold. Ensure your hands are dry anytime you work with filo pastry. Place 2 sheets of filo on top of each other on a plate or a marble slab. Fold them in half, then roll two sides towards the center to get an approximate square shape for the base.
• Add the mashed potato. Place ¼ of the potato filling in one corner of the prepared pastry square, making sure enough of a bare edge is left around it. Spread it in an even layer without covering more than half of the square.
• Add the remaining filling. Create a bit of an egg shaped well in the filling. Crack one of the eggs into a small bowl, then slide it into the well. Sprinkle tuna and capers over top to taste.
• Fold and seal. Moisten the edge of the dough using your finger and a bit of water. Carefully fold the empty side over the filling to form the typical triangle shape. Light pressure along the sides will be sufficient to bind the sides together so that the filling doesn’t escape when frying.
• Fry the brik. Now slide the whole Brik into the hot oil and quickly fry until just golden, turning once. If you are trying to achieve that nice, runny egg yolk, pay a lot of attention to your timing as it only takes about 2-3 minutes per side.
• Finish and serve. Immediately transfer the Brik to the towel-lined plate to dry off the excess oil. Repeat with the remaining dough and filling, cracking the egg into the bowl each time. Enjoy the brik with a nice squeeze of lemon and a sprinkling of capers and chopped parsley.

Notes

• Defrost the filo completely in your fridge without opening it. It should take no more than about 5 hours. Unwrapping it too soon will put it at risk of it drying out and breaking.
• The tricky part is that to make the most authentic Brik, the egg white should be cooked through and the egg yolk runny, so definitely try to aim for that. But don’t beat yourself up too much if you happen to cook it through a bit more (or you may even prefer to) - they will still be plenty juicy with the delicious filling, especially if you use the good quality olive oil packed tuna.
• Serve this crunchy, succulent delicacy with a nice side of Slata Tounsiya or just a simple green salad and a few slices of fresh baguette to make it a balanced meal.
• Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition

Calories: 334.6kcal | Carbohydrates: 32.2g | Protein: 16.5g | Fat: 15.6g | Saturated Fat: 3.3g | Polyunsaturated Fat: 2.6g | Monounsaturated Fat: 8.6g | Trans Fat: 0.02g | Cholesterol: 167.5mg | Sodium: 952.1mg | Potassium: 463.5mg | Fiber: 3.2g | Sugar: 0.9g | Vitamin A: 1548.9IU | Vitamin C: 32.1mg | Calcium: 67.9mg | Iron: 4.1mg

The post Tunisian Brik au Thon (Phyllo Stuffed with Potato, Tuna, and Egg) appeared first on The Mediterranean Dish.

Frequently Asked Questions

Is oatmeal OK on a Mediterranean diet?

Yes, oatmeal is allowed on the Mediterranean Diet. Oats can be whole grains that provide a good source or dietary fiber and minerals, such as iron and magene. Oatmeal can be combined with blueberries, nuts and seeds or savory foods like eggs and cheese. Oatmeal is also versatile and can help make a healthy breakfast. It could be added to smoothies, made into protein bars, or enjoyed in its basic form with almond milk and various toppings for extra nutrition such as goji berries, cinnamon, chia seeds, and peanut butter. Oats are very popular in countries of the Mediterranean basin. Many consider them to be compatible with this type diet.

Is it possible for me to lose weight following the Mediterranean Diet?

Yes, it's possible to lose weight with the Mediterranean Diet. The Mediterranean diet emphasizes whole foods such fruits, vegetables, legumes, olive oil, and other quality fats. These can help you reduce calories while still providing essential nutrients for your health. You can lose weight by including physical activity in your diet. If you have the right mindset, it is possible to reduce high-fat processed foods, red meat, and added sugars.

Is the Mediterranean diet suitable for people with certain health conditions, such as diabetes?

The Mediterranean Diet suits people with certain health conditions, like diabetes. This diet emphasizes whole foods, minimizes refined sugars or carbs, and places more emphasis on healthy fats than butter or oil. This helps lower the risk of developing it in people not yet diagnosed and regulates blood sugar levels for people with diabetes. Incorporating moderate exercise into this eating plan can help control and stabilize blood sugar levels. You can make healthy food choices such as substituting white bread for whole-grain bread, or adding nuts to your salads in place of crackers. This will help you to manage many health conditions.

Is it possible to use extra virgin olive oil in place of regular olive oil?

You can choose regular olive oil over extra virgin olive if you follow the Mediterranean diet. Extra Virgin Olive Oil, (EVOO), has a higher quality, more nutritional benefits, and a milder flavor. Regular olive oil, however, is still an option. Regular olive oil is great for everyday cooking, from stir-frying to roasting vegetables. This oil is cheaper than EVOO. Some even believe it can be used for higher heat applications, such as deep frying. It doesn't contain the same nutrients as EVOO. So make sure you get all of these benefits in your diet.

What is a typical Mediterranean Breakfast?

A Mediterranean breakfast can include a mix protein, healthy and carbohydrate. Options can range from eggs cooked in olive oil with a side of roasted vegetables or a salad, Greek yogurt or cheese served with whole-grain toast, or quinoa porridge topped with fresh fruits, nuts, and seeds. Avocado toast is a wonderful option for breakfast. Begin your day on the Mediterranean with high-quality proteins like wild-caught seafood, grass-fed beef, organic eggs and nuts. Whole grains such as quinoa, oats, and whole grains are good choices. You can also limit the amount of sugar by choosing fresh fruits, avocados, extra virgin olive oils, olives, and coconut oils. For added antioxidants, you might consider adding green tea to your morning breakfast.

Is the Mediterranean diet primarily plant-based

Yes, the Mediterranean Diet relies mainly on plants. This ancient diet is primarily based on plant-based foods, such as fruits and vegetables, legumes (nuts), and seeds. Red meat, poultry, and fish can also be found in smaller amounts due to their provenance around the Mediterranean Sea. If you choose to eat a vegetarian or vegan diet, these protein sources can be eliminated. Other dairy sources such as soy yogurt and tofu are great options for extra nutrition and proteins.

Are Rice and Rice part of the Mediterranean diet?

Mediterranean diet includes rice, which is both permitted and encouraged. This diet emphasizes whole grains, fruits, vegetables, legumes and healthy fats like olive oil and nuts. It also allows for moderate amounts of dairy products, fish and meat. Whole-grain, or whole-grain, rice is a good source of carbohydrates that can provide energy to the body. It's also rich in dietary fiber, which can improve digestion as well as provide essential nutrients for your health such iron, B vitamins and magnesium. It is possible to add rice to your dishes by cooking it in soups, salads, and stews. If you eat rice-based dishes, it's a good idea to limit added fat.

Statistics

• One small study suggested that swapping one-half of your serving of a high-glycemic starch (like rice) with lentils helps lower the glycemic response by 20 percent. (everydayhealth.com)
• Other components in tomatoes may help reduce the risk of blood clots, thereby protecting against cardiovascular disease, according to a March 2019 review in Critical Reviews in Food Science and Nutrition. (everydayhealth.com)
• Aim to get 20 to 35 percent of your total daily caloric intake from fat, and for saturated fats to represent less than 10 percent of your total caloric intake, advises the U.S. Department of Health and Human Services. (everydayhealth.com)
• In one study, the healthiest eaters at age 50 had a nearly 90% lower risk of dementia than those with the least healthy diets. (heart.org)

External Links

[TAG79]

• Mediterranean Diet Beginner's Guide: Ranked #1 Best Diet in 2023 | U.S. News


• Top Diets for 2023 - Expertly Review - US News Health

[TAG82]

• Traditional Med Diet | Oldways


• Mediterranean Diet | Oldways

[TAG85]

• Health Benefits of the Mediterranean Diet: Metabolic and Molecular Mechanisms - PubMed


• PubMed: Cardiovascular Health and The Mediterranean Diet - PubMed

[TAG88]

• American Heart Association


• What is the Mediterranean Diet and how does it work?

How To

How the Mediterranean Diet can help you lose weight and feel great

The Mediterranean Diet is an eating pattern that emphasizes healthy fats, whole grains, legumes, and fresh fruits and vegetables. It has been shown that it can have numerous health benefits including lower blood lipids, improved glucose management, reduced risk for certain types of cancer and depression, better cardiac and cognitive function, and better weight management. A few tips can help make the transition to a Mediterranean lifestyle easier. First, swap high-calorie snacks like chips for nutritious vegetables. This is even true if you eat them as an appetizer or as part of a meal exchange. Secondly, learn how to increase variety in your diet by adding spices or different sources derived from nuts, fruits, and vegetables. Integrate grains, legumes, and high-fiber items to increase satiety after meals. These steps will enable you to enjoy your food while also achieving a healthier lifestyle that may lead to additional health benefits such a longer lifespan, better quality of life, and greater enjoyment.

Resources:

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