Tunisian Brik

Ingredients

• 10 g butter
• 1 small finely chopped onion
• 200 g drained canned tuna
• 1 tbsp rinsed and chopped capers
• 1 fresh smooth finely chopped parsley
• 2 Tbsp grated Parmesan
• Salt
• freshly ground black pepper
• 6 sheets filo pastry
• 30 g melted butter
• 2 small eggs

Instructions

1. 1.

   Preheat oven to 200 °C (Gas level 3). Melt butter in a small pan and gently sauté onion for 5 minutes until soft. Mix onion, tuna, capers, parsley, and parmesan in a bowl; season with salt and pepper. Cut filo sheets crosswise into halves. Place four half sheets on top of each other, brushing each sheet with melted butter. Cover remaining dough with a damp kitchen towel. Spread half the tuna mixture on one end of the dough strip, leaving a border. Press a cavity into the center of the filling, crack an egg and carefully slide it in; keep the yolk intact. Season with salt and pepper.

2. 2.

   Place two more butter‑brushed sheets over the filling and egg, then lay them atop the remaining dough and second egg. Fold the long sides inward, roll tightly to form a firm parcel; ensure the yolk stays whole. Place on a lightly greased baking tray and brush with melted butter. Repeat the process with the remaining dough, filling, and second egg. Bake for 15 minutes until golden brown. Serve warm or at room temperature. Note: The yolk remains soft after 15 minutes; extend baking time if a firmer yolk is desired.