The tuna salad most Americans have grown up with was a stranger to me when I first moved here. You know, the mayo based, bland white-ish schmear - uh, uh! not what I grew up with!
My school lunch was often prepared by my mother: a soft roll from the local bakery, stuffed with a lemony, spicy, red hued flaked tuna with slices of ripe tomatoes and hard boiled eggs. This classic Tunisian sandwich is often referred to as Fricasse.
As I would unwrap my roll, my mouth would water at the sight of the red tinged spicy olive oil-lemon dressing that soaked into the rolls. One bite and those same juices would be running down my chin and I would close my eyes on a sigh of sheer contentment.
Bursting with flavor and color, prepared with love and care - I felt my mother's love in every bite.
So, try your hand at this tuna salad and your sandwich will not be same - promise!! Perfect for lunch on the go, a quick dinner or a satisfying snack on crackers or celery. You choose the moment!
If you'd like to join me in any of my upcoming classes check the offering below.
Hope to see you there!!
Tunisian Tuna Sandwich
Yields 4 sandwiches
2 cans canned tuna, (8oz each, packed in olive oil) 2 tablespoons arissa, (or to taste) 1/4 cup fresh lemon juice 2 tablespoons minced garlic 3 medium Israeli pickles, minced 1 teaspoon kosher salt 1/2 teaspoon ground black pepper For the sandwich: 4 medium torta rolls, (or baguettes/hoagies) cut in half 2 medium avocados, peeled and sliced into thin wedges 4 medium roma tomatoes, sliced 4 large hard boiled eggs, peeled and sliced 4 tablespoons mayonnaise
1. Make the tuna salad: Drain the tuna lightly and then combine it in a bowl with the lemon juice, garlic, Harissa and pickles. Season with salt and pepper and flake with a fork to create uniform, wet mixture.
2. Assemble the sandwich: Spread mayonnaise on both sides of the torta and line the bottom with the avocado slices. mound the tuna mixture over the avocado and pack it down lightly. Top the tuna with the egg slices, followed by the tomato slices. Season the tomatoes with salt and pepper and then top with other half of the torta. Cut the sandwich in half and serve.
Here are my Upcoming Classes:
Cooks of Crocus Hill
Mediterranean Classics: Wednesday, March 16
Moroccan classic tagine complemented by a zesty salad and fragrant baklava rolls.
Fattoush Salad; Chicken-Apricot Tagine; Herbed Couscous; Baklava Rolls.
Spice It Up! Middle East Spice Mix Primer: Tuesday, May 24
Explore Middle Eastern spice mixes and their uses to introduce flavor and variety in your food.
- Za’atar Chopped Salad
- Ras El Hanut Roasted Butternut Squash
- Shawarma Roasted Chicken
- Baharat Basmati Rice (with Apricots and Mint)
- Hawayej Chocolate cupcakes
Welcome Y’all! Southern picnic Dinner: Tuesday, July 12
Nothing like classic fried chicken and its sidekicks to make a summer day feel complete – This time with updated appeal and flavor!
- Southern Fried Chicken
- Fantastic Potato Salad
- Marinated Vegetables
- Southern Caramel Cake
Summer’s Glory – Minnesota’s Farmers Markets Bounty: Tuesday, August 9
Make the most of the Minnesota fleeting summer abundance with fresh and crisp vegetable focused meals.
- Basil & Bell Pepper Focaccia
- Rainbow Root Vegetable Salad
- Fresh Herb Roasted Salmon
- Peach Pie