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Egg and tuna briks with carrot salad

Australian Gourmet Traveller entree recipe for egg and tuna briks with carrot salad

By Andy Harris
  • Serves 4
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Egg and tuna briks with carrot salad


  • 150 gm tinned tuna
  • ½ cup white onion, coarsely grated
  • 1 tbsp salted capers, rinsed
  • 1 tsp ground cumin
  • 1 tbsp extra-virgin olive oil
  • 8 sheets warkha pastry (see note)
  • 4 free-range eggs
  • For deep-frying: vegetable oil
  • To serve: lemon wedges, quartered
Carrot salad
  • 1 cup carrot, julienned, (about 1 carrot)
  • ¼ cup currants, soaked in warm water for 10 minutes
  • ¼ cup flat-leaf parsley leaves (loosely packed)
  • 2 tbsp extra-virgin olive oil
  • 1 tsp ground cumin
  • 1 lemon, juice only


  • 1
    To make the tuna filling, mix the tuna, onion, capers, cumin and olive oil and season generously with sea salt and freshly ground black pepper. Reserve until ready to use.
  • 2
    To make the carrot salad, combine all ingredients in a bowl and leave to marinate, covered, in the refrigerator.
  • 3
    To assemble the briks, lay 2 sheets of pastry over a 20cm plate. Fold in edges to create a 20cm square. Place a quarter of the tuna filling in centre of this square and make a depression in the centre. Break a raw egg into the depression and quickly fold diagonally to create a triangle. Using a pastry brush, moisten the triangle edges with water to seal. Repeat process with remaining 3 briks.
  • 4
    Heat oil in a deep-fryer or large saucepan to 190C and deep-fry briks for 2-3 minutes, turning once. Drain on kitchen paper and serve immediately with a squeeze of lemon and some carrot salad. When you cut into the briks the yolk should still be liquid.


Note Warkha pastry, a traditional thin Tunisian pastry used for this dish, is available from The Essential Ingredient. If unavailable, substitute with filo pastry; using 2 sheets of filo, cut into a 30cm circle, for each brik.

  • Author: Andy Harris