Tunisian Brik

Peel the potato, cut it into chunks and boil for about 15 minutes until tender. Drain and mash it.

Drain the tuna, chop the parsley and finely chop the onion. Mix them with the mashed potato, capers and harissa, and season with salt and black pepper. The potato is there to make a bed that holds the egg in place.

Heat the vegetable oil, about 1 cm deep, in a wide frying pan to 180°C before you start assembling. Each filled pastry has to go straight from the table into the oil.

Lay a sheet of brik pastry flat, put a quarter of the tuna and potato mixture on one half and make a well in it.

Crack an egg into the well, sprinkle it with salt and black pepper, and fold the pastry over into a triangle. Work quickly — the egg will start to escape if you hesitate.

Slide it into the oil, folded edge first, and spoon hot oil over the top.

Fry for 60 to 90 seconds only, until golden. Any longer and the yolk sets, which defeats the whole dish.

Lift it out with a slotted spoon and drain briefly on kitchen paper. Serve at once with the lemon cut into wedges, and eat it with your hands from the corner. Repeat with the remaining pastry, mixture and eggs.