Baked Tuna and Egg Brik

Baked instead of deep-fried, this traditional Tunisian brik cuts down on extra fat while packing high protein from tuna and whole eggs.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 320 g (11.3 oz) drained canned tuna · 371 kcal in the whole recipe
• 4 eggs (200 g / 7.1 oz) · 286 kcal in the whole recipe
• 1 sheet yufka pastry (120 g / 4.2 oz) · 382 kcal in the whole recipe
• 40 g (1.4 oz) pitted green olives, chopped · 58 kcal in the whole recipe
• 50 g (1.8 oz) onion, finely chopped · 20 kcal in the whole recipe
• 25 g (0.9 oz) fresh parsley, chopped · 9 kcal in the whole recipe
• 1 tbsp olive oil (13 g / 0.5 oz) · 115 kcal in the whole recipe
• 2 tbsp lemon juice (30 g / 1 oz) · 7 kcal in the whole recipe

Method

1. Preheat the oven to 200°C (400°F). In a bowl, mix drained canned tuna, finely chopped onion, parsley, chopped green olives, lemon juice, ground cumin, black pepper, and salt.

   

2. Divide the yufka sheet into 4 equal pieces. Place a portion of the tuna mixture in the center of each, create a small well, and crack 1 egg into each well.

   

3. Fold the pastry edges over into envelope shapes, place them on a parchment-lined baking tray, and lightly brush the tops with olive oil.

   

4. Bake in the preheated oven for 12–15 minutes until golden and crispy, then serve immediately.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.