📝 About This Recipe
Transport your senses to the bustling markets of Tunis with this iconic North African pastry, reimagined for the modern kitchen. Traditionally deep-fried, this air-fried version achieves a shatteringly crisp exterior using 'Malsouka' or spring roll pastry, encasing a savory blend of tuna, capers, and a signature molten egg yolk. It is a masterclass in textures—crunchy, salty, and velvety—offering a sophisticated appetizer that is both lighter and easier to prepare than the original.
🥗 Ingredients
The Pastry Shell
- 8 sheets Malsouka or Spring Roll Pastry (round or square, roughly 8-10 inches)
- 3 tablespoons Extra Virgin Olive Oil (for brushing)
The Filling
- 1 can Canned Tuna in Olive Oil (5-6 oz, well-drained and flaked)
- 1/2 cup Mashed Potatoes (boiled, salted, and cooled)
- 2 tablespoons Capers (rinsed and chopped)
- 1/4 cup Fresh Parsley (finely chopped)
- 2 tablespoons Red Onion (very finely minced)
- 1-2 teaspoons Harissa Paste (adjust to preferred spice level)
- 1/2 teaspoon Ground Cumin
- 4 pieces Large Eggs (at room temperature)
- 1 pinch Sea Salt and Black Pepper (to taste)
For Serving
- 1 piece Lemon (cut into wedges)
- 1 sprig Fresh Cilantro (for garnish)
👨🍳 Instructions
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1
In a medium mixing bowl, combine the flaked tuna, mashed potatoes, chopped capers, minced red onion, parsley, harissa, and cumin. Mix thoroughly until the flavors are well-incorporated.
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2
Preheat your air fryer to 375°F (190°C) for at least 5 minutes to ensure a crisp start.
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3
Lay one sheet of pastry on a clean, dry work surface. If the pastry is very thin, stack two sheets for extra stability. Lightly brush the entire surface with olive oil.
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4
Place approximately 2 tablespoons of the tuna mixture in the center of the pastry, then shape it into a small ring or 'nest' with a hollow center. This will hold the egg in place.
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5
Carefully crack one egg into a small ramekin first, then gently slide it into the center of the tuna nest. Season the egg with a pinch of salt and pepper.
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6
Fold the pastry over the filling to create a large triangle. Press the edges down firmly to seal. You can use a tiny bit of beaten egg or water to help the edges stick if necessary.
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7
Lightly brush the top of the folded Brik with more olive oil. This is the secret to that deep-fried golden color in the air fryer.
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8
Carefully transfer the Brik to the air fryer basket using a wide spatula. Work in batches to avoid crowding; usually, two Briks fit at a time.
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9
Air fry at 375°F (190°C) for 4-5 minutes per side. Flip halfway through with extreme care to avoid breaking the pastry or the yolk.
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10
The Brik is ready when the pastry is deep golden brown and audibly crisp when tapped. The goal is a firm white and a still-runny yolk.
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11
Remove from the air fryer and let rest for 1 minute on a wire rack to prevent the bottom from becoming soggy.
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12
Repeat the process for the remaining ingredients and serve immediately while hot.
💡 Chef's Tips
If you cannot find Malsouka, use high-quality spring roll wrappers or Phyllo dough (though Phyllo will be flakier and more fragile). Ensure your mashed potatoes are cold and stiff; if they are too creamy or warm, the Brik may become soggy from the inside. Always crack the egg into a separate bowl first to ensure no shells fall in and to check the integrity of the yolk. Don't skip the olive oil brushing—it's essential for the Maillard reaction that gives the pastry its signature crunch and color. For a vegetarian version, replace the tuna with sautéed spinach and crumbled feta cheese.
🍽️ Serving Suggestions
Serve hot with a generous squeeze of fresh lemon juice to cut through the richness of the egg. Pair with a side of cooling Tzatziki or a simple tomato and cucumber salad. Enjoy alongside a glass of iced mint tea for an authentic North African experience. Add a side of extra harissa mixed with olive oil for those who crave more heat. Serve as a starter for a Mediterranean-themed dinner party.