Tunisian Tuna and Egg Wrap with Olives and Capers
A bright, briny Tunisian-style wrap inspired by the flavors of fricassé and brik fillings: olive oil-packed tuna, creamy chopped egg, green olives, capers and a kick of harissa, rolled up with tomato and peppery arugula. Only the eggs need the stove, and the rest is simple assembly.
- Prep
- 30 min
- Cook
- 12 min
- Wait
- 15 min
- Total
- 57 min
- Makes
- 4 wraps
Steps
Before you start
- Eggs are the only thing that needs cooking. If you already have hard-boiled eggs, skip steps 1 and 2 and cut about 20 minutes.
- Use tuna packed in olive oil if you can. It is more tender and its oil becomes part of the dressing.
- Harissa brands vary a lot in heat. Start with 1 tablespoon and add more at the end if you like.
- Choose large, pliable flatbread (lavash, large thin pita or big flour wraps, about 10 inches/25 cm) so the filling rolls without tearing.
Boil the eggs
- Put the 4 eggs in a medium saucepan and cover with cold water by 1 inch (2.5 cm).
- Set over high heat and bring to a full rolling boil.
- As soon as it boils, reduce to medium-low so the water keeps a gentle simmer and cook for 10 minutes.
- Meanwhile fill a large bowl with ice and cold water.
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Ready when: Yolks are fully set, pale yellow and crumbly when one egg is cut open
Tip: Don't drop cold eggs into already boiling water; starting in cold water reduces cracking.
Chill and peel eggs
- Lift the eggs into the ice water with a slotted spoon and leave for 10 minutes until completely cold.
- Crack each egg gently all over on the counter and peel under a thin stream of cold water.
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Ready when: Eggs feel cold to the touch all the way through
Tip: Chilling thoroughly prevents a green ring around the yolk and makes peeling easier.
Prep the vegetables
- Finely dice the red onion, chop the parsley, roughly chop the olives, drain and lightly chop the capers, and dice the seeded tomato.
- Keep the tomato and arugula separate from the rest because they are added at assembly.
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Ready when: Onion and tomato are in pieces about ¼ inch (6 mm); olives and capers are in small, even bits
Tip: Pat the diced tomato dry with a paper towel so it doesn't make the wraps soggy.
Make harissa dressing
- In a small bowl whisk together the harissa, olive oil, lemon juice and ground caraway.
- Add 1 tablespoon (15 ml) of the oil reserved from the tuna can if there is any.
- Add a small pinch of salt and a few grinds of pepper.
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Ready when: Dressing is smooth, brick-red and loose enough to drizzle
Tip: Go easy on the salt now; you'll adjust after the olives and capers are added.
Flake the tuna
- Drain the tuna through a sieve, pressing lightly.
- Tip it into a large mixing bowl and break it into bite-size flakes with a fork.
- Leave some chunkier pieces for texture.
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Ready when: Tuna is flaked with no large solid chunks
Tip: Avoid mashing it to a paste; the wrap should have distinct flakes.
Chop eggs, mix filling
- Chop the peeled eggs into ½-inch (1.2 cm) pieces and add them to the tuna along with the onion, parsley, olives and capers.
- Pour in the harissa dressing and fold gently with a spatula until everything is evenly coated and lightly red.
- Taste and add salt, pepper or a little more harissa if needed.
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Ready when: Filling holds together loosely when pressed with a spoon, with visible egg chunks
Tip: Fold, don't stir hard, or the yolk will turn the mix pasty.
Let flavors meld
- Leave the filling at room temperature for 5 minutes so the harissa and lemon soak into the tuna and egg.
- Meanwhile lay the flatbreads out on a clean counter.
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Ready when: Filling smells bright and spicy and looks glossy
Assemble the wraps
- Scatter a handful (about ½ cup/10 g) of arugula across the lower third of each flatbread, leaving a 1½-inch (4 cm) border at the sides.
- Top with a quarter of the tuna-egg filling, spooning it in a line, then sprinkle with a quarter of the diced tomato.
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Ready when: Each wrap has an even log of filling about 1½ inches (4 cm) thick
Tip: Don't overfill; about ⅔ cup (150 g) of filling per wrap rolls neatly.
Roll and slice
- Fold the short sides in over the filling, then roll up the wrap from the filled edge, tucking tightly as you go, into a firm cylinder.
- Place seam-side down.
- Slice in half on the diagonal with a sharp serrated knife and serve right away.
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Ready when: Wrap is snug, seam stays closed and the cut shows layered filling
Tip: For packed lunches, wrap tightly in parchment and foil, then cut through the paper.
Good to know
Tips
- Drain the tuna well; excess oil or liquid is the main cause of soggy wraps.
- Warm the flatbread in a dry skillet for 15 seconds per side if it feels stiff or cracks when folded.
- A pinch of preserved lemon rind, finely chopped, adds an authentic Tunisian flavor if you have it.
- Add the tomato only at assembly so its juices don't dilute the filling.
Make ahead
"Boil and peel the eggs up to 3 days ahead and keep refrigerated. The filling (without tomato and arugula) can be mixed up to 24 hours ahead and chilled in an airtight container. Assemble the wraps just before eating."
Storage & reheating
"Assembled wraps: best eaten within 1 hour at room temperature, or wrapped tightly and refrigerated up to 4 hours before they soften. Leftover filling: airtight container in the fridge up to 2 days. Not recommended for freezing because of the eggs and fresh vegetables. Serve cold; no reheating needed."
Substitutions
- harissa paste → 1 tsp chili flakes plus 1 tsp tomato paste. Gives similar heat and color but less depth; add an extra splash of olive oil.
- large flatbread (lavash or 10-inch/25 cm wraps) → Pita pockets, split baguette or lettuce leaves. Pita or baguette will make a sandwich (like a fricassé style); lettuce makes it low-carb.
- pitted green olives → Black or Kalamata olives. Stronger, fruitier flavor; chop them the same way.
- baby arugula → Baby spinach or chopped romaine. Milder flavor and less peppery bite.