A Tunisian Tuna Fricassé (aka sandwich).
Refer to the pizza dough recipe to prepare the bread for frying per method below. (ya, the pizza dough works here!)
Filling
- Tuna
- Boiled egg
- Morroccan olives
- Capers
- Pickled vegetables
- Harissa (optional)
Method
- 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).
- 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.
- Fry two or three rolls at a time, about 2 ½–3 min per side, until deep golden.
- The rolls will expand, feel buoyant, and an instant-read thermometer in the centre should read ≥ 95 °C / 203 °F.
- Drain on a wire rack.
- Rest at least 5 min before splitting and filling.