Archive for August 2nd, 2011|Daily archive page

Dinner inspired by our world travels

Publix, our grocery store, had tuna buy-one-get-one this week and that reminded me of our trip to Tunisia.  Canned tuna was a staple there, it seemed.  So, I searched the web and found a recipe for a Tunisian Tuna and Egg Brik, an item that we had while we were in Tunisia… and we enjoyed it there… lets see if I can make it here.

This is the recipe that I used:

  Brik (Tunisian Tuna and Egg Turnover)

Brik, pronounced “Breek”, is somewhat like a delicious turnover, but like a soufflé, it must be served immediately. A Tunisian brik always has an egg in it, but it can have tuna, potatoes, capers and parsley. The casing, malsouka, is a cross between phyllo dough and a spring roll sheet. A brik is deep fried, olive oil is best, then drained on a paper towel. The trick is to hold the triangular brik with the point up while biting into it and not let the egg run down your chin.

4 servings

Submitted by pacnw1
July 7, 2005


1 small onion (optional)
1 six-ounce can of tuna
2 tablespoons of chopped parsley
2 tablespoons of grated Parmesan
4 eggroll or spring roll wrappers
4 small eggs
Olive oil for frying
Lemon wedges


Mix together tuna, parsley, Parmesan cheese, salt and pepper.  Spoon about one fourth of the filling onto one half of each wrapper, making a  well to hold most of the egg. Break an egg into each well and fold wrapping into triangle shape to cover the mixture and the egg. Seal both sides of the wrapping together. Fry in one half inch of hot olive oil (vegetable oil can be used, but olive oil works best). When brown on one side, flip over to continue frying. A couple minutes on each side is enough if the oil is hot enough. Serve sprinkled with lemon juice.

They came out pretty good.  Even though, the store had no eggroll or spring roll wrappers, and I had to substitute phyllo dough.  My first time ever using phyllo dough.

Here are the photos of the process and finished product:

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