Tunisian brik filled with egg and tuna

Tunisian brik starts with the filling: drain the canned tuna well and flake it with a fork. Add finely chopped onion, capers, chopped parsley, lemon juice and salt. Mix everything together well.

Spread a sheet of thin malsouka or fillo pastry on a work surface. Place a spoonful of tuna filling in the center and make a well in it. Carefully crack one egg into the well.

Fold the pastry into a triangle or envelope and press the edges firmly so the yolk stays inside. You can dampen the edges with water for a better hold. Work quickly, the pastry is delicate.

Heat olive oil in a pan over medium heat. Fry the brik for 2 to 3 minutes on each side until golden. Serve immediately with a slice of lemon.