Air Fryer Tunisian Brik Pastry with Egg and Tuna

Name: Air Fryer Tunisian Brik Pastry with Egg and Tuna
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: Tunisian
Ingredients: 6 oz (170 g) canned tuna in water, drained and patted dry, drained and patted very dry; 1 whole (150 g) yellow onion, medium, thinly sliced into half-moons; 1½ tablespoon (22 ml) extra virgin olive oil; ¼ cup (15 g) fresh flat-leaf parsley, packed, finely chopped; 1 whole (5 g) garlic clove, minced; ½ teaspoon (3 g) harissa paste (optional); to taste kosher salt; to taste freshly ground black pepper; 8 sheets (160 g) phyllo dough sheets, thawed if frozen, at room temperature, kept covered with damp towel; 2 tablespoon (30 ml) cooking spray or olive oil spray; 4 whole (200 g) large eggs, at room temperature

From the MyKitchenBank Kitchen

Crispy golden pastry parcels filled with seasoned tuna, caramelized onions, fresh herbs, and a runny egg yolk at the center. These traditional Tunisian briks are made in an air fryer for less oil and foolproof crispness. Each bite delivers a contrast of shattering phyllo and creamy, warm egg yolk.

Prep: 20 min
Cook: 12 min
Total: 32 min
Makes: 4 briks (one per person)

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Steps

Before you start

Preheat the air fryer to 380 °F (193 °C) for 3 minutes
Have a damp kitchen towel ready to cover phyllo sheets so they don't dry out
Use room-temperature eggs so the yolk stays runny while the pastry crisps
If using canned tuna, drain it very well and pat dry with paper towels

1
Caramelize the onions
- Heat 1.5 tablespoons olive oil in a large skillet over medium heat.
- Add the thinly sliced onion and cook for 12–15 minutes, stirring occasionally, until golden brown and very soft.
- The onions should smell sweet and caramelized.
- Stir in the minced garlic and cook for 1 minute more.
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Ready when: Onions are golden brown and very soft, smell deeply caramelized
Tip: Do not rush this step. Low heat and patience yield sweet, jammy onions that are essential to brik flavor.
2
Mix the tuna filling
- Transfer the cooked onion mixture to a small bowl and let cool for 2 minutes.
- Stir in the drained tuna, chopped parsley, harissa (if using), and a pinch of salt and pepper.
- Mix gently with a fork until just combined, keeping some texture to the tuna.
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Ready when: Filling is evenly mixed and cool enough to handle
Tip: Do not overmix; tuna should remain chunky. Taste and adjust salt and harissa to your preference.
3
Assemble the first brik
- Lay one phyllo sheet on a clean work surface (keep the others covered with a damp towel).
- Spray lightly with cooking spray.
- Lay a second phyllo sheet on top and spray again.
- Place about 2 tablespoons of the tuna filling on the lower-left quadrant, leaving a 1-inch border from the edges.
- Create a small well in the center of the filling and crack one room-temperature egg into it.
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Ready when: Phyllo sheets are layered, spray applied, filling mounded with egg in the center
Tip: Keep phyllo sheets covered or they will dry and crack. Use room-temperature eggs so the yolk stays runny during air frying.
4
Fold the first brik into a triangle
- Fold the bottom-left corner of the phyllo over the filling to create a triangle, then fold the top-left corner down, then the bottom-right corner up, and finally the top-right corner down, creating a neat parcel.
- Spray the folded brik with cooking spray on all sides.
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Ready when: Brik is folded into a compact triangle with sealed edges
Tip: Fold tightly so the egg doesn't leak out during cooking. Each fold should overlap slightly.
5
Repeat assembly for remaining briks
- Repeat steps 3 and 4 with the remaining phyllo sheets, tuna filling, and eggs until you have 4 assembled briks.
- Each brik uses 2 phyllo sheets and contains 1 egg and about 2 tablespoons filling.
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Ready when: All 4 briks are folded, sprayed, and ready for the air fryer
Tip: Set each finished brik seam-side down on a plate to help seal the folds. Work quickly but carefully to prevent phyllo from drying.
6
Air fry the briksOven 380°F / 195°C
- Place the 4 briks seam-side down in the air fryer basket in a single layer, leaving 1 inch between each.
- Air fry at 380 °F (193 °C) for 10–12 minutes, until the phyllo is deep golden brown and crispy.
- Check at 10 minutes; briks are done when the pastry is shattered-glass crispy and the edges are caramel-brown.
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Ready when: Phyllo is deep golden brown and crispy, edges are caramel-brown, pastry shatters when pressed gently
Tip: Do not crowd the air fryer; briks need air circulation. If your air fryer is small, cook in batches. The egg yolk should still feel slightly soft at the center for the best oozing effect.
7
Rest and serve
- Remove the briks from the air fryer and place on a serving plate.
- Let them rest for 1 minute so the phyllo sets completely and the egg yolk becomes slightly firmer but still runny.
- Serve immediately while the pastry is still crackling and warm.
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Ready when: Briks are warm and crispy, phyllo is no longer piping hot but still crackling
Tip: Serve immediately. Briks are best eaten while the phyllo is still crisp and the egg yolk is warm and runny.

Good to know

Tips

Drain canned tuna very thoroughly and pat it dry. Excess moisture will make the filling wet and the phyllo soggy.
Room-temperature eggs are crucial: a cold egg will not cook through while the phyllo crisps, and an old boiled egg defeats the runny-yolk experience. Plan ahead and remove eggs from the fridge 30 minutes before cooking.
Keep phyllo sheets covered with a damp (not wet) kitchen towel while working. Exposed phyllo dries in seconds and becomes impossible to fold.
Spray each phyllo layer generously with cooking spray. This is what creates the shattering, crispy texture in the air fryer without deep frying.

Storage & reheating

Briks are best served fresh and warm immediately after cooking. Leftover cooked briks can be stored in an airtight container in the refrigerator for up to 2 days, but the phyllo will soften. Reheat in a 350 °F (175 °C) air fryer for 3–4 minutes to recrisp the pastry. Do not freeze assembled briks before cooking, as the phyllo becomes brittle when thawed. Cooked briks do not freeze well due to the runny egg center and tendency of phyllo to become chewy.

Substitutions

canned tuna in water, drained and patted dry → Fresh or frozen tuna (4 oz / 115 g), cooked and flaked, or canned salmon. Use drained canned salmon for a milder flavor. If using fresh tuna, pan-sear it lightly before adding to the filling.
harissa paste → Cayenne pepper (pinch to ¼ teaspoon) or a splash of hot sauce. Harissa adds authentic North African heat; cayenne is spicier and simpler. Omit entirely if you prefer a mild brik.
fresh flat-leaf parsley, packed → Fresh mint or a mix of mint and cilantro. Mint is traditional in some Tunisian versions and adds a fresh, cool brightness. Use the same amount.
phyllo dough sheets, thawed if frozen → Wonton wrappers or spring roll wrappers. These will crisp similarly in the air fryer but may brown faster; check at 8 minutes. The texture will be slightly chewier than phyllo.