Peel and cut the potatoes into thin slices or cubes, then cover them with water in a saucepan.

Cook over medium heat for about twenty minutes, or until they are very tender.

Drain the potatoes, then mash them with a little salt, pepper, and a drizzle of olive oil.

Drain the tuna and flake it on a plate.

Place a brick sheet on the work surface, smooth side down, and leave the other sheets in their packaging to prevent them from drying out.

Slightly fold the 4 rounded sides to form a square (see image below). Stick the edges with a little egg yolk to hold them in place, then brush the edges with egg yolk so you can stick them together later to form the triangle.

Place a small amount of mashed potatoes in the center of this square in a circle. Add some flaked tuna, parsley, and a few capers.

Break an egg in the center, then add grated cheese on top.

Fold the square into a triangle to enclose the filling, making sure to seal the edges well to prevent the filling from escaping during cooking.

Heat the oil in a large frying pan over medium heat.

Lift the triangle by the side folded upwards, to prevent the egg from escaping, and place it flat in the oil. Press the opening with a fork to keep it closed until it seals.

Fry the briks on both sides until they are golden brown and crispy.

Drain on a rack to remove excess oil and continue cooking the other prepared briks as you go.

Serve the Tunisian bricks hot, accompanied by lemon wedges to add a touch of freshness.