Recipe

Tunisian Fricassé with Tuna

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tunisian fricasse, fricasse au thon, tunisian fried sandwich, street food tunisia, tunisian bread roll, harissa sandwich, El Manar tuna recipe, tunisian snack

Tunisian Fricassé with Tuna

Tunisia's iconic street food — a soft, golden fried bread roll stuffed with tuna, hard-boiled egg, potato, olives, and harissa. A must at every corner shop and family table.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 8 People
Course: Breakfast
Cuisine: Tunisian
Ingredients Method Notes

Ingredients
  

  • 500 grams all-purpose flour
  • 7 grams active dry yeast
  • 250 milliliters warm water ≈37°C
  • 1 teaspoons sugar
  • 1 teaspoons salt
  • 3 tablespoons olive oil
  • 1 egg
  • 500 milliliters neutral frying oil sunflower or canola
  • 160 grams canned tuna in olive oil drained and flaked
  • 2 medium potatoes boiled and diced
  • 2 hard-boiled eggs sliced into rounds
  • 60 grams pitted black olives
  • 2 teaspoons harissa to taste
  • 1 tablespoons capers optional
  • 3 tablespoons mechouia grilled pepper salad, optional

Method
 

  1. Activate the yeast: In a small bowl, combine 250 milliliters warm water (≈37°C), 7 grams active dry yeast, and 1 teaspoons sugar. Stir gently and let sit for 10–15 minutes
  2. until frothy. This step is essential — if it doesn't foam, the yeast is inactive.
  3. Make the dough: In a large bowl, combine 500 grams all-purpose flour and 1 teaspoons salt. Add the yeast mixture, 3 tablespoons olive oil, and 1 egg. Mix then knead for 8–10 minutes
  4. until the dough is smooth, soft, and slightly sticky. It should spring back when poked.
  5. First rise: Cover the bowl with a clean kitchen towel and place in a warm spot. Let the dough rise for 60 minutes, or until doubled in size.
  6. Shape the rolls: Punch down the dough. Divide into 500 milliliters neutral frying oil (sunflower or canola) equal portions (about the size of a golf ball). Roll each into a smooth ball and place on a lightly floured surface. Cover and let rest for 30 minutes
  7. Fry the rolls: Heat frying oil in a deep pan to 170–180°C. Fry the rolls in batches, spooning hot oil over the tops as they cook, for about 4–5 minutes, turning halfway, until uniformly golden. Drain on paper towels.
  8. Prepare the filling: In a bowl, combine 160 grams canned tuna in olive oil (drained and flaked), 2 medium potatoes, boiled and diced, 60 grams pitted black olives, and 1 tablespoons capers (optional) and 3 tablespoons mechouia (grilled pepper salad, optional) if using. Toss gently to mix — do not mash the potatoes, keep them in chunks for authentic texture.
  9. Assemble and serve: While still warm, slice each roll open along one side without cutting all the way through. Layer in the tuna-potato filling, then add slices of 2 hard-boiled eggs, sliced into rounds. Finish with 2 teaspoons harissa (to taste) and a drizzle of olive oil. Serve immediately.

Notes