4 Serves
56 Mins
In a mixing bowl, combine the flaked tuna, chopped parsley, and capers. Season the mixture lightly with salt and pepper.
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Vitamin K
131 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
31 µg / 400 µgCalcium
77 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
90 mg / 420 mgPhosphorus
223 mg / 1,250 mgPotassium
1049 mg / 4,700 mgSodium
1700 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
127 µg / 55 µgFiber
2 g / 28 gSugar
13 g / 50 gSaturated Fat
4 g / 20 gCholesterol
13 mg / 300 mgCaffeine
0 mgNet Carbs
35 gAlcohol
0 g
Lay out a sheet of Brik pastry (malsouka) on a cutting board. Place a small amount of the tuna mixture in the center and create a small well.
Carefully crack an egg into the center well of the tuna mixture and fold the pastry edges over to create a secure parcel.
Heat vegetable oil in a frying pan over medium heat. Once hot, carefully slide the pastry parcel into the oil.
Fry the Brik for approximately 2-3 minutes per side until golden brown and crispy, ensuring the egg white is set but the yolk remains runny. Remove with a slotted spoon and drain on paper towels.
0
g40
g10
g
British
Egyptian