The first time I bit into a hot, crispy Tunisian Brik au Thon, I was transported to a sun-drenched market in Tunisia, filled with the vibrant flavors of the Mediterranean. This delightful treasure combines golden-brown phyllo dough with a savory filling of creamy potatoes, flaky tuna, and the richness of a perfectly cooked egg—a comforting dish that’s surprisingly simple to make at home.
As the aroma of sizzling phyllo fills my kitchen, I can’t help but feel a sense of warmth and nostalgia. This recipe is a fantastic way to elevate your weeknight dinners, making fast food a distant memory. Plus, the versatility of Brik au Thon means you can customize the ingredients to suit your taste, turning it into a family favorite that’s both indulgent and satisfying.
With just a handful of ingredients, you’ll be able to impress your loved ones and bring a touch of North African cuisine to your table. Let’s get started on this culinary adventure!
Why is Tunisian Brik au Thon a must-try?
Crispy Texture: The phyllo dough transforms into a golden, crispy shell that’s irresistible.
Savory Filling: Each bite bursts with the vibrant flavors of creamy potatoes, tuna, and egg.
Quick Prep: With minimal ingredients and simple steps, you can whip this up in no time.
Customizable Delight: Adjust the filling to suit your taste—add veggies or spices for a personal touch!
Crowd-Pleasing: Perfect for family dinners or gatherings; everyone will want to try this unique dish.
Discover the joy of making Tunisian Brik au Thon and elevate your homemade meals!
Tunisian Brik au Thon Ingredients
For the Filling
• Yellow potatoes – A creamy base that adds texture and heartiness to your Brik au Thon.
• Kosher salt – Essential for enhancing the flavors of your ingredients.
• Extra virgin olive oil – Adds richness to the potato mixture; be sure to use it for frying too!
• Black pepper – A simple yet important seasoning to elevate your filling.
• Flat parsley leaves – Fresh herbs that bring a bright, aromatic flavor to the filling.
• Oil-packed tuna – Flaky and flavorful, tuna adds a satisfying protein boost to your dish.
• Capers – For a tangy pop of flavor that perfectly complements the tuna.
• Eggs – The key ingredient that creates a luscious center; don’t skip this for your Brik au Thon!
For the Wrapping
• Filo dough – Provides that signature crispy layer; ensure it’s properly defrosted before use.
For Serving
• Lemon wedges – A refreshing tartness that balances the richness of the Brik au Thon.
• Additional capers and parsley – Optional toppings for added flavor and visual appeal.
How to Make Tunisian Brik au Thon
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Boil Potatoes: Place the quartered yellow potatoes in a medium pot, covering them with water. Bring to a boil over high heat and season with 1 teaspoon of salt. Boil until fork-tender, about 15 minutes, then drain.
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Mash and Mix: Transfer the drained potatoes to a large bowl. Mash them together with 2 tablespoons of olive oil and season with salt and pepper to taste. Fold in the chopped parsley and let the mixture cool before using.
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Prep Ingredients: Set up individual prep bowls for the flaky tuna and tangy capers, making it easy to incorporate them into each Brik.
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Heat Oil: Line a large plate with paper towels. In a large, non-stick pan, pour in 1/2 cup of olive oil and set it over medium heat, allowing it to warm up.
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Prepare Filo Dough: Lay 2 sheets of filo on a flat surface and fold them in half. Roll two sides towards the center to create a rough square shape.
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Fill Pastry: Place 1/4 of the cooled potato filling in one corner of the pastry square, spreading it evenly without covering more than half of it.
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Create a Well: Make a well in the filling; crack one egg into a small bowl and gently slide it into the well. Top with your desired amount of tuna and capers.
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Fold and Seal: Moisten the edge of the dough with a bit of water. Fold the empty side over the filling to form a triangle, pressing lightly to seal the edges together.
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Fry Brik: Carefully slide the filled Brik into the hot oil and fry until golden brown, turning once for even cooking. Cook for about 2-3 minutes per side for a perfect runny egg yolk.
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Drain and Serve: Transfer the cooked Brik to the towel-lined plate to absorb excess oil. Repeat with the remaining dough and filling. Serve warm with lemon wedges, capers, and extra parsley.
Optional: Drizzle with a hint of extra virgin olive oil before serving for added richness.
Exact quantities are listed in the recipe card below.
Helpful Tricks for Tunisian Brik au Thon
Preparation Matters: Ensure potatoes are fork-tender: Undercooking can lead to a lumpy filling; make sure you boil them thoroughly before mashing.
Don’t Rush the Frying: Maintain the right temperature: If the oil is too hot, the dough may burn before the filling heats; keep it at medium heat.
Seal Well: Moisten edges with water: This step is crucial to prevent your Brik au Thon from opening up while frying, ensuring a deliciously intact bite.
Customize Your Filling: Add veggies or spices: Feel free to mix in your favorite ingredients to make this dish your own, enhancing the flavors of your Brik au Thon.
Serve Fresh & Hot: Enjoy immediately: For the best experience, serve these crispy delights fresh out of the pan; they maintain their crunch for a shorter time.
Tunisian Brik au Thon Variations
Feel free to play with your recipe and create something extraordinary for your taste buds!
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Vegetarian: Substitute tuna with sautéed mushrooms or spinach for a savory filling that’s equally satisfying.
Experiment with textures and flavors to make it your own delight! -
Gluten-Free: Use gluten-free pastry sheets instead of traditional filo dough for a similar crispy experience without the gluten.
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Spicy Kick: Add diced jalapeños or a dash of chili flakes to the filling for a spicy twist that will awaken your taste buds.
This is a fantastic way to warm up your dinner table! -
Herb Boost: Mix in fresh herbs like dill or cilantro with the parsley for an aromatic flavor explosion that’s truly refreshing.
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Cheesy Addition: Incorporate crumbled feta cheese or shredded mozzarella into the filling for a creamy, gooey texture that elevates each bite.
Imagine how delightful the melted cheese will blend with the other ingredients! -
Sweet Surprise: Adding caramelized onions or roasted bell peppers can introduce a subtle sweetness, creating a delightful contrast with the savory filling.
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Nutty Crunch: Sprinkle chopped walnuts or slivered almonds into the filling for added texture and a wonderful nutty flavor enhancement.
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Egg Variations: Experiment with using just egg whites for a lighter option or a hard-boiled egg for a different filling experience.
Each version brings a new twist to this recipe, making it even more versatile!
How to Store and Freeze Tunisian Brik au Thon
Room Temperature: Enjoy Brik au Thon fresh and hot for the best flavor; if needed, store at room temperature for up to 2 hours.
Fridge: Place any leftover Brik au Thon in an airtight container, and refrigerate for up to 3 days to keep them from getting soggy.
Freezer: To freeze, wrap un-fried Brik individually in plastic wrap and place them in a freezer bag; they can last up to 2 months.
Reheating: For best results, reheat fried Brik au Thon in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through and crispy again.
What to Serve with Tunisian Brik au Thon?
Transform your meal into a delightful feast with exceptional side dishes that complement the beautiful flavors of this crispy treasure.
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Citrusy Couscous: A light, fluffy side that adds a zesty touch, enhancing the Mediterranean notes of your Brik au Thon.
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Mixed Green Salad: Fresh greens tossed with a lemon vinaigrette offer a crunchy texture and brightness, balancing the richness of the filling.
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Roasted Vegetables: Seasonal veggies roasted to perfection provide a comforting contrast, adding subtle sweetness alongside your savory Brik.
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Harissa Yogurt Dip: A spicy, creamy dip brings depth and an extra kick, making each bite of Brik au Thon even more exciting.
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Minted Quinoa: This herbaceous grain adds a nutty flavor and lightness, melding beautifully with the warm spices in your dish.
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Crispy Pita Chips: Lightly salted pita chips add a delightful crunch and are perfect for scooping up any filling that spills out.
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Chilled White Wine: A refreshing glass of crisp Sauvignon Blanc can elevate your dining experience, complementing the seafood flavors of the Brik.
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Baklava: End the meal on a sweet note with this delightful pastry, providing a decadent contrast to the savory bites.
Make Ahead Options
These Tunisian Brik au Thon are perfect for meal prep enthusiasts! You can prepare the potato filling and refrigerate it for up to 3 days in advance, ensuring your weeknight cooking is a breeze. Simply boil and mash the potatoes, mix in the olive oil, season with salt and pepper, and fold in the parsley; then store it in an airtight container. Additionally, you can layer the phyllo dough and filling (minus the egg) into triangles, covering them with a damp paper towel to prevent drying out. When ready to serve, crack an egg into the well, fry until golden, and savor that delicious, runny yolk that makes this dish special. Enjoy the convenience without sacrificing flavor!
Tunisian Brik au Thon Recipe FAQs
How do I select ripe potatoes for this recipe?
Absolutely! For your Tunisian Brik au Thon, look for yellow potatoes that are firm and smooth without dark spots or blemishes. They should feel heavy for their size, indicating they’ve got the right moisture content to create that creamy filling!
What’s the best way to store leftover Brik au Thon?
I often store leftover Brik in an airtight container in the fridge for up to 3 days. To keep them from getting soggy, place a paper towel at the bottom of the container! When you’re ready to enjoy them again, simply reheat in the oven for that crispy texture.
Can I freeze Brik au Thon? How?
Absolutely! You can freeze un-fried Brik au Thon for up to 2 months. Wrap each one individually in plastic wrap to prevent freezer burn and then place them in a freezer bag. When you’re ready to fry them, there’s no need to thaw—just fry them straight from the freezer for about 4-5 minutes per side until golden.
What’s the best frying temperature for Brik au Thon?
Very important! Keep your oil at medium heat (around 350°F or 175°C) to avoid burning the phyllo. If the oil shimmers but isn’t smoking, you’re good to go! If it’s too hot, the exterior will brown quickly, leaving the filling raw, which we definitely don’t want!
Is this dish suitable for people with egg allergies?
Good question! Since the egg is a key component creating that luscious filling, I recommend trying a vegetable alternative, like silken tofu or a flax egg substitute (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water, let it sit for 5 minutes). It won’t replicate the runny yolk but will bind the filling nicely!
Can I adjust the filling for dietary preferences?
Absolutely! The more the merrier—feel free to customize! You can swap out the tuna for cooked chicken or beans for a vegetarian option, and add in your favorite spices or even some sautéed veggies for extra flavor and nutrition. Enjoy experimenting!
Tunisian Brik au Thon: Crispy Phyllo Packed with Flavor
Ingredients
Equipment
Method
- Boil Potatoes: Place the quartered yellow potatoes in a medium pot, covering them with water. Bring to a boil over high heat and season with 1 teaspoon of salt. Boil until fork-tender, about 15 minutes, then drain.
- Mash and Mix: Transfer the drained potatoes to a large bowl. Mash them together with 2 tablespoons of olive oil and season with salt and pepper to taste. Fold in the chopped parsley and let the mixture cool before using.
- Prep Ingredients: Set up individual prep bowls for the flaky tuna and tangy capers, making it easy to incorporate them into each Brik.
- Heat Oil: Line a large plate with paper towels. In a large, non-stick pan, pour in 1/2 cup of olive oil and set it over medium heat, allowing it to warm up.
- Prepare Filo Dough: Lay 2 sheets of filo on a flat surface and fold them in half. Roll two sides towards the center to create a rough square shape.
- Fill Pastry: Place 1/4 of the cooled potato filling in one corner of the pastry square, spreading it evenly without covering more than half of it.
- Create a Well: Make a well in the filling; crack one egg into a small bowl and gently slide it into the well. Top with your desired amount of tuna and capers.
- Fold and Seal: Moisten the edge of the dough with a bit of water. Fold the empty side over the filling to form a triangle, pressing lightly to seal the edges together.
- Fry Brik: Carefully slide the filled Brik into the hot oil and fry until golden brown, turning once for even cooking. Cook for about 2-3 minutes per side for a perfect runny egg yolk.
- Drain and Serve: Transfer the cooked Brik to the towel-lined plate to absorb excess oil. Repeat with the remaining dough and filling. Serve warm with lemon wedges, capers, and extra parsley.