This dish is a staple when it comes to Tunisian Hospitality, go to any home and when you’re treated to a traditional feast this dish always appears. It’s also a very common item in restaurants particularly as an accompaniment to fish soup.
1 large can good quality Tuna
2 cups vegetable oil.
1. Fold the brik pastry to form first a square then fold again to form a triangle.
2. Fill with some tuna and an egg yolk. Gently fold over.
3. Place into hot oil and fry until golden, use a spoon so splash oil over the top to stop it exploding.
4. Drain on paper towel and serve with a slice of fresh lemon.