Ingredients

Instructions

1. 1

   In a small bowl, flake the drained tuna and mix it with the chopped parsley, capers, and diced onion.

2. 2

   Heat about 1 inch of vegetable oil in a large frying pan over medium heat until it reaches 350°F (175°C).

3. 3

   Place a sheet of brik pastry on a flat plate. Spread a thin layer of harissa in the center, then top with a quarter of the tuna mixture, shaping it into a ring to create a well in the middle.

4. 4

   Carefully crack an egg into the center of the tuna ring. Fold the pastry in half over the filling to form a triangle or semi-circle.

5. 5

   Immediately slide the brik into the hot oil. Fry for 1 to 2 minutes on each side until the pastry is golden brown and crispy, but the yolk is still slightly runny.

6. 6

   Remove from the oil and drain on paper towels. Serve hot with fresh lemon wedges.