A Tunisian seafood dish built on whole ingredients.

Servings: 4
Active time: 20 min
Total time: 30 min

Organic sourcing

Onions and parsley can be part of the EWG Dirty Dozen, making it worthwhile to source these organically. Tuna and eggs have minimal pesticide residue concerns.

Ingredients

• 4 brik pastry sheets or thin warka sheets
• 200 g canned tuna in olive oil, drained
• 4 eggs
• 1 small onion, finely chopped
• 2 tbsp chopped fresh parsley
• 1 tbsp capers, chopped
• 1 tsp ground cumin
• to taste salt and freshly ground black pepper
• 3 tbsp vegetable oil for frying
• 1 lemon, cut into wedges

Method

1. In a bowl, combine the drained tuna, chopped onion, parsley, capers, cumin, salt, and pepper.
2. Lightly beat one of the eggs and mix it into the tuna mixture until combined.
3. Lay one brik pastry sheet flat. Place a quarter of the tuna mixture in the center.
4. Make a small well in the mixture and crack an egg into it.
5. Fold the pastry over to form a semicircle, sealing the edges firmly.
6. Heat the vegetable oil in a pan over medium-high heat until hot.
7. Carefully place a brik in the oil, frying until golden brown and crisp on both sides.
8. Remove from the pan and drain on paper towels. Repeat with remaining pastries.
9. Serve hot with lemon wedges on the side for squeezing.

Notes

• If brik pastry is unavailable, use thin phyllo pastry sheets instead.
• Serve immediately for a crisp texture.
• Pair with a simple salad for a balanced meal.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Tunisian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.