mediterranean

Tunisian Tuna and Egg Brick with Harissa

Name: Tunisian Tuna and Egg Brick with Harissa
Yield: 1 serving
Cuisine: mediterranean
Ingredients: 252 g canned tuna in water, drained; 79 g egg; 63 g brik pastry or thin spring roll wrapper; 32 g olive oil; 24 g harissa paste; 16 g parsley, chopped; 63 g lemon wedges; 2 g salt; 2 g black pepper

This dish pairs egg with harissa paste, brik pastry or thin spring roll wrapper and parsley, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety High protein Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

17 g Protein

49 g Carbohydrates

46 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

252g canned tuna in water, drained 0 kcal
79g egg 113 kcal
63g brik pastry or thin spring roll wrapper 188 kcal
32g olive oil 283 kcal
24g harissa paste 38 kcal
16g parsley, chopped 6 kcal
63g lemon wedges 19 kcal
2g salt 0 kcal
2g black pepper 5 kcal

Cooking instructions

canned tuna in waterharissa pasteparsleysaltblack pepper
Drain tuna well. In a bowl, mash tuna with harissa, chopped parsley, and a pinch of salt and pepper.
canned tuna in watereggbrik pastry or thin spring roll wrapper
Lay one pastry sheet on a board. Place tuna mixture in the center and make a small well; crack the egg into the well.
canned tuna in watereggbrik pastry or thin spring roll wrapper
Fold the pastry into a tight triangle or square, sealing edges with a little water. Keep it compact so the egg stays centered.
eggolive oil
Heat olive oil in a small skillet over medium heat. Fry the brick 2-3 minutes per side until deep golden and crisp; cover for 30-60 seconds to help set the egg.
lemon wedges
Drain briefly on paper towel. Serve immediately with lemon wedges for squeezing.