Tuna and Egg Brikas

Tuna and Egg Brikas

  • Preparation 30 min
  • Cooking 30 min
  • Servings 4

Often eaten on the go—or to break a fast at the end of the day during Ramadan—brika is a savoury pastry from Tunisia, made with some of the most common elements in the nation’s cuisine: tuna, egg and potato. This delicious parcel is filled, folded into a triangle, then deep-fried briefly to crisp the crust while the egg inside stays runny. Pastries like this, of all shapes, sizes and fillings, can be found everywhere from Northern Africa to Eastern Europe. The trick to our brika’s extra-crispy exterior? Spring roll wrappers instead of brik pastry!

Featured in RICARDO Magazine (SPRING 2018)



    • 1 cup (170 g) peeled and cubed russet potatoes
    • 1 can (7 oz/198 ml) solid light tuna in oil, drained and flaked
    • 1/4 cup (25 g) grated mozzarella or Emmental cheese
    • 1/4 cup (10 g) chopped parsley
    • 1 tbsp finely chopped onion
    • 8 large spring roll pastry sheets, about 9 1/2 inches (24 cm) square, or 4 large brik pastry sheets
    • 4 eggs
    • Olive oil, for frying
    • Lemon wedges


Personal Note