Tunisian Fricassees 4.000

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Aug 23, 2019

“Fricassee” means something different in many culinary languages; in Tunisia and its diaspora communities, the term refers to these satisfying sandwiches composed of tuna, boiled egg and potato, harissa and olives, served in a warmed bun. They’re great for casual lunches at home or picnics. Just be sure to bring plenty of napkins.

Make Ahead: The potato and eggs can be made up to 3 days ahead.

Where to Buy: Harissa can be found at Middle Eastern markets, grocery stores and online. Sun Lion and Les Moulins Mahjoub are the author's favorite brands for this dish.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 1 small Yukon Gold potato (3 ounces)
  • 2 large eggs
  • 4 teaspoons extra-virgin olive oil, or more as needed
  • 4 hot dog buns, preferably Martin’s Potato Long Rolls
  • Harissa, to taste
  • Two (5-ounce) cans tuna in oil, drained and roughly flaked
  • 1/4 cup Kalamata olives, green olives or oil-cured black olives, pitted and halved

Directions

Bring a small saucepan of water to boil over high heat. Add the potato and boil for 17 minutes, then add the eggs and boil for an additional 8 minutes. (You may need to add more water to the pot if some has evaporated.)

While the potato and eggs are cooking, prepare an ice bath in a large bowl.

Check the potato for doneness; it should be easily pierced with a knife. Drain and transfer the potato and eggs to the ice bath until cool enough to handle.

Peel and quarter the eggs; they will still be a touch jammy in the center. Quarter the potato (the peel may come off) and thinly slice each quarter crosswise.

In a large nonstick pan over medium-low heat, warm the olive oil until shimmering. Toast the rolls on the outside, until warmed through, about 90 seconds per side, then transfer to a paper towel-lined plate.

To assemble the sandwiches, spread a liberal amount of harissa in each roll. To each roll, add 2 egg quarters and a few potato slices. Add the tuna and top with the olives. If you like, garnish with an additional drizzle of olive oil and/or dash of harissa.

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Recipe Source

Luke Pyenson

Tested by Olga Massov.

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