1. Heat the oil to medium hot in a large deep frying pan over medium heat - don't overheat the oil, as the parcels will burn quickly without cooking properly.

2. Using a small, shallow bowl as a mould, lay a pastry round over the top, pushing it in gently to form a depression.

3. Fill the depression with a quarter of the mint, spring onion, capers and tuna, then make a little dip in the filling and crack an egg into it. Season well with salt and pepper. Fold two opposing sides in and then fold both ends over so you have a square parcel with the folds overlapping.

4. Quickly tip the parcel out and place in the hot oil with the folded side down - it will seal quite quickly. Fry for about two minutes on each side or until golden brown. Serve with harissa on the side.

Tip When working with brik pastry, take one sheet out of the packet at a time and work fast, as the pastry dries out quickly and becomes brittle.

Drink Pinot grigio