Baked tuna and egg brik

The Tunisian brik, baked instead of fried: a crisp pastry sheet filled with tuna, egg and capers. Much lighter than the fried version, it keeps all its crunch and indulgence.

Preparation: 15 min  |  Cooking: 15 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 230 kcal · 26 g protein · 8 g carbohydrate · 10 g fat

Ingredients

• 4 brik pastry sheets
• 2 tins of tuna
• 4 eggs
• 1 tbsp capers
• 1 bunch of parsley
• 1 tbsp olive oil

Method

1. Mix the tuna, capers and parsley.
2. Spoon the mixture onto each brik sheet and break an egg on top.
3. Fold into a triangle and brush with a little oil.
4. Bake for 15 minutes at 200 °C until golden.

Nutritional benefits

Tuna and egg provide lean, complete protein that keeps you full. Baked rather than fried, this brik has far less fat while keeping its characteristic crunch. An indulgent Tunisian dish that is much lighter than the original, best served with a salad.

Variations and substitutions

• With mashed potato (the traditional version).
• With spinach or cheese.
• Spiced up with harissa.
• As a party snack (mini briks).

Storage and making ahead

Best straight from the oven for the crunch; reheat in the oven.

💡 Good to know

Just brush a little oil on with a pastry brush before baking: it is enough to brown the brik sheet without frying.

Read more

Discover more high-protein recipes · healthy & balanced recipes.

Foods in this recipe: brik pastry sheets · tuna · eggs · capers · parsley.

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