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1
Drain the tuna completely, then press it between sheets of kitchen paper until no moisture remains, so that any residual liquid cannot turn to steam in the hot oil and blow the seam of the pastry open. Combine the tuna, capers, and parsley in a bowl and mix briefly. The filling must be entirely dry — press once more with paper if in any doubt, and no liquid should be visible in the bowl.
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2
Heat the oil in a wide, deep frying pan to exactly 175°C, using a probe thermometer, because at 170°C the pastry will not crisp and at 180°C the white sets before the pastry is done. Hold the temperature precisely before proceeding.
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3
Lay one sheet of malsouka flat and place a quarter of the filling slightly off-centre toward one edge, leaving a clear margin. Make a shallow well in the filling and slide one raw egg from a cup into the well, then fold the pastry over to form a half-moon, pressing the edge firmly to seal so the egg cannot find a gap when it meets the oil.
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4
This is where the dish lives or dies: lower the brik into the oil immediately, because the egg is raw and the clock has started the moment the yolk settled into the well. Tilt the pan to a 20-degree angle so the sealed edge submerges first and the pastry sets against the oil before the egg can escape. Fry for 90 seconds on the first side until the pastry turns an even amber-gold and blisters at the surface.
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5
Turn the brik carefully and fry for a further 90 seconds on the second side. Lift it out with a slotted spatula and hold it briefly over the pan so excess oil falls back, then drain on a rack rather than on paper so that circulating air keeps the base as crisp as the top. The pastry must feel rigid and shatteringly crisp to a light tap; it must not feel soft or flex.
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6
Serve within two minutes of leaving the oil, with lemon wedges and harissa alongside. The brik must shatter on the first bite, releasing the molten yolk; if it bends rather than shatters, the window of perfection has passed.