Name: Tunisian Fried Tuna Sandwich
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 sandwiches
Cuisine: Tunisian
Ingredients: 2 cans (5 oz each) tuna in olive oil, drained and flaked; 3 tablespoons harissa paste, plus more to taste; 4 black olives, pitted and roughly chopped; 1 tablespoon capers, rinsed and chopped; 2 hard-boiled eggs, peeled and finely chopped; 1 small boiled potato (about 4 oz), peeled and diced small; 1 teaspoon ground cumin; 1/4 teaspoon fine sea salt; 1 tablespoon fresh lemon juice; 4 small round crusty bread rolls (about 3 inches across), split almost through; 1 cup all-purpose flour, for dusting; Vegetable oil, for frying (about 2 inches deep in a heavy pot)

Be the first to rate

(No Ratings Yet)

Fricassé Tunisien is a beloved Tunisian street-food sandwich: a small crusty roll stuffed with seasoned tuna, harissa, olives, capers, and egg, then briefly deep-fried until the bread turns crackly and golden. It's a punchy, savory bite that's eaten by the handful on busy medina corners. The contrast of warm fried bread with cool, briny filling is what makes it irresistible.

Prep Time20 mins

Cook Time15 mins

Total Time35 mins

Servings4

Yield4 sandwiches

Nutrition Facts

Per serving (estimated)

480 kcalCalories
22 gFat
4 gSaturated Fat
46 gCarbs
3 gFiber
3 gSugar
24 gProtein
780 mgSodium
380 mgPotassium
90 mgCalcium
3.5 mgIron
4 mgVitamin C
110 mcgVitamin A

Ingredients

For the filling

2 cans (5 oz each) tuna in olive oil, drained and flaked
3 tablespoons harissa paste, plus more to taste
4 black olives, pitted and roughly chopped
1 tablespoon capers, rinsed and chopped
2 hard-boiled eggs, peeled and finely chopped
1 small boiled potato (about 4 oz), peeled and diced small
1 teaspoon ground cumin
1/4 teaspoon fine sea salt
1 tablespoon fresh lemon juice

For assembly and frying

4 small round crusty bread rolls (about 3 inches across), split almost through
1 cup all-purpose flour, for dusting
Vegetable oil, for frying (about 2 inches deep in a heavy pot)

Directions

In a medium bowl, combine the flaked tuna, harissa, olives, capers, chopped egg, and diced potato. Mix in the cumin, salt, and lemon juice, stirring until evenly coated and slightly paste-like. Taste and add more harissa if you want extra heat.
Open each roll like a book without cutting all the way through. Spoon a generous quarter of the filling into each roll, pressing gently so it stays packed but the roll still closes.
Spread the flour on a plate. Press both cut sides of each stuffed roll lightly in the flour, coating the exposed filling and inner bread to help it crisp and set during frying.
Pour oil into a heavy pot to a depth of about 2 inches and heat to 350°F (175°C) on a thermometer. Line a tray with paper towels for draining.
Carefully lower 2 sandwiches at a time, cut sides down, into the hot oil. Fry for about 45 seconds per side, until deeply golden and crisp, turning with tongs.
Lift the sandwiches out and drain briefly on the paper towels. Repeat with the remaining sandwiches, letting the oil return to 350°F between batches.
Serve immediately while the bread is still crackling and the filling is just warmed through, with extra harissa on the side if desired.

Cook’s Notes

The oil must be hot enough (around 350°F) or the bread will absorb oil and turn greasy rather than crisp.
Use small, sturdy round rolls similar to Moroccan khubz; a soft baguette will fall apart in the oil.
Boil the potato the day before and chill it for easier dicing and less mush in the filling.
Some vendors skip the potato and double the egg; feel free to adjust the ratio to taste.
Fricassé is best eaten within minutes of frying, as the bread softens quickly once it sits.