mediterranean

Tunisian Tuna and Egg Brick with Harissa

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

57 g Protein

33 g Carbohydrates

33 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

174g canned tuna in water, drained 202 kcal
54g egg 77 kcal
43g brik pastry or thin spring roll wrapper 129 kcal
22g olive oil 194 kcal
16g harissa paste 26 kcal
11g parsley, chopped 4 kcal
43g lemon wedges 13 kcal
1g salt 0 kcal
1g black pepper 3 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.