Tunisian Tuna Fricassé
A Tunisian tuna sandwich with fried dough bread.
Filling
Ingredients
- Tuna
- Boiled egg
- Morroccan olives
- Capers
- Pickled vegetables
- Harissa (optional)
Method
- 1
Shape dough into ~45 g (1½ oz) oval rolls and set them on a lightly oiled tray for a final proof in a warm place (24-30°C).
- 2
Pour sunflower oil into a deep pan to a depth of ~5 cm (2 in). Heat to 180°C / 350°F. No thermometer? Drop in a scrap of dough — it should float up in 5 s and bubble briskly.
- 3
Fry two or three rolls at a time, about 2½-3 min per side, until deep golden.
- 4
The rolls will expand, feel buoyant, and an instant-read thermometer in the centre should read ≥ 95°C / 203°F.
- 5
Drain on a wire rack.
- 6
Rest at least 5 min before splitting and filling.