Tunisian Pricassee Tuna Sandwich

10:00 am on 23 July 2021

The buns

Ingredients

  • 1 kg high-grade flour
  • 2 tsp dry yeast or 30 g fresh yeast
  • 3 T sugar
  • 1 T flaky salt
  • 1 egg
  • 3 t canola oil
  • about 550 ml water
  • 1 T brandy or arak

Method

Mix the dough well in the mixer.
Let rise.
Cut and shape buns.
Put on pieces of baking paper.
Let rise again.
Slip into hot oil (170C) and fry like doughnuts.

Filling

  • Good-quality tuna in olive oil
  • Cooked potato roughly mashed 1/2 medium potato per person
  • 1 hard-boiled egg chopped per person

Salad

  • Chopped tomato, cucumber, spring onion and flat parsley
  • Chopped olives (try and get good olives)
  • Chopped preserved lemon
  • pumpkin tishi paste
  • Roast 1/2 pumpkin
  • Finely grated 2 cloves of garlic
  • Ground cumin
  • 1 tsp of Harissa
  • 1 tbsp lemon juice
  • salt
  • 1 tbsp olive oil

Red capsicum paste

  • 5 red capsicums
  • 2 skinned and deseeded tomatoes
  • 6 garlic cloves
  • 1 deseeded red chilli

Method

Put everything in a blender or bullet then cook with olive oil on low heat while stirring for 20 -30 minutes

Assemble

When your buns are cool enough to handle, smear one side with pumpkin Tirshi and the other side with red capsicum sauce.

Mix the other ingredients to your taste and enjoy.
 

From Afternoons with Jesse Mulligan

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