Tunisian fattoush with tuna recipe
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Versions of this fresh-tasting, crunchy vegetable and bread salad are popular throughout the Middle East, where it is often served as an accompaniment to roast lamb. Here, it is transformed into a filling meal with grilled, fresh tuna steaks, which have a tender, meat-like texture.
2 people made this
- 4 large tomatoes
- 1 cucumber, halved, deseeded and diced
- 6 spring onions, chopped
- 2 Little Gem lettuces
- 40g fresh flat-leaf parsley, chopped
- 15g fresh mint, chopped
- 2 tbsp bottled capers, rinsed
- 12 stoned black olives, sliced
- 4 large wholemeal pitta breads
- 4 fresh tuna steaks, about 125g each
- 4 tbsp extra virgin olive oil
- 2 garlic cloves, crushed
- 2 large lemons, finely grated zest and 6 tbsp juice
- ¼ tsp harissa paste
MethodPrep:25min ›Cook:10min ›Ready in:35min
- First prepare the salad dressing. Put the olive oil, garlic, lemon zest and juice and harissa paste in a large serving bowl and whisk together.
- Cut the tomatoes in half, scoop out and discard the seeds and chop the flesh, then add to the bowl with the dressing. Add the cucumber and spring onions.
- Cut the lettuces in half lengthways and shred the leaves. Add to the salad bowl with the chopped herbs, capers and olives, toss to mix, then set aside. Preheat the grill to medium.
- Place the pitta breads under the grill and toast for about 1–2 minutes on each side until crisp and puffed up. Allow to cool slightly, then tear into bite-sized pieces and add to the salad.
- Sprinkle the tuna steaks with a little freshly ground black pepper. Place on the grill rack and cook for 2–3 minutes. Turn the steaks over and cook for a further 2–3 minutes until just tender.
- As soon as the tuna is cool enough to handle, flake it into the salad in large pieces. Gently toss everything together and serve immediately.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
I found this pretty easy. I marinated the tuna in soy sauce (I know this is not Tunisian)for some extra flavour. I'm adding this to my cook book.-23 Feb 2012
Baked Tunisian Carrot, Potato and Tuna Frittata
Tunisians often add tuna to their frittatas. I’ve tried this one with both tuna packed in olive oil and in water, and find that the tuna packed in water becomes too dry when the omelet bakes.
- ½ pound potatoes, peeled and cut in small dice (about 1/2 inch)
- ¾ pound carrots, peeled and cut in small dice (about 1/2 inch)
- 2 tablespoons extra virgin olive oil
- 2 large garlic cloves, mashed with a pinch of salt in a mortar and pestle or finely chopped
- 2 teaspoons caraway seeds, ground
- freshly ground pepper to taste
- 1 tablespoon harissa dissolved in 2 tablespoons water, or 1/4 to 1/2 teaspoon cayenne (to taste)
- 1 6-ounce can of olive oil-packed light tuna (not albacore), drained and broken up with a fork
- ¼ cup finely chopped flat-leaf parsley
- 8 large eggs
Nutritional analysis per serving (8 servings)
- Preheat the oven to 350 degrees. Steam the potatoes and carrots above 1 inch of boiling water until tender, about 10 minutes.
- Place the oil in a 2-quart baking dish or a 9-inch cast iron skillet. Rub the oil over the sides of the pan, and place in the oven. Meanwhile, whisk the eggs in a large bowl. Whisk in garlic, caraway, salt (about 1/2 teaspoon) and pepper to taste and harissa. Stir in the potatoes, carrots, tuna and parsley. Remove the baking dish from the oven, scrape the egg mixture into the hot baking dish and place in the oven.
- Bake 30 to 35 minutes until lightly colored on the top and set. Allow to cool for 10 minutes or longer before serving. Serve warm or at room temperature.
Advance preparation: You can make this dish a day ahead. Refrigerate, covered, and bring to room temperature before serving.
- 1 small (4 inch) small pita bread round, split into 2 round pieces
- 3 small cucumbers, halved lengthwise and sliced
- 2 tomatoes, diced
- 1 small onion, diced
- 5 leaves romaine lettuce, coarsely chopped
- ¼ cup coarsely chopped parsley, or to taste
- 8 mint leaves, coarsely chopped
- 2 tablespoons olive oil
- 1 teaspoon sumac powder
- ½ teaspoon salt, or to taste
- ⅛ teaspoon ground black pepper, or to taste
Toast pita bread in a toaster oven until browned, 2 to 4 minutes crumble into bite-size pieces.
Combine cucumbers, tomatoes, onion, romaine lettuce, parsley, and mint in a large bowl. Mix olive oil, sumac, salt, and pepper into cucumber mixture using your hands. Add crumbled pita bread and toss.
- 10 eggs
- 1 small box creme fresh
- 4 pieces of natural cream cheese (about 4 teaspoons of natural cream cheese)
- 1 pinch baking powder
- 1 chicken fillet
- 1/2 teaspoon pepper
- 1 teaspoon salt
- A handful of grated cheese (here I have used cheddar, but you can use what you have in the fridge)
- 1 teaspoon turmeric
- 1 small onion
- 2 tablespoons milk
- 1 cup. Water
- 1 potato
I cut the chicken, potato and onion into small pieces.
Then I fry this in a hot pan with a little oil together with the spices until the onion becom soft.
I pour over the water and let it simmer under the lid until the potatoes are tender.
I let this cool down.
Then I whip eggs lightly and mix in cream fresh, cheese, baking powder and cream cheese carefully in a bowl.
I pour over what I have cooked and mix this carefully , i pour everything into a greased baking dish.
Bake at 180 degrees until it is golden. You can check if it has finished stabbing a knife in it and when there is nothing sticking to the knife it is ready.
Let it cool slightly before cutting into it.
Do you have a recipe for Tunisian Tajne you want to share? Have you tried this?
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Tunisian Tuna Sandwich Recipe
&bull 2 medium Yukon Gold potatoes, peeled, cubed (½-inch pieces)
&bull 4 large eggs
&bull 32 oz. water-packed, albacore tuna, drained
&bull ½ cup capers, drained
&bull ½ cup chopped parsley
&bull ¼ cup preserved lemon, chopped*
&bull ¾ cup fresh lemon juice
&bull ¾ cup extra virgin olive oil, plus more for serving
&bull Salt and pepper
&bull 4 demi baguettes
&bull Harissa (North African red-pepper paste)*
*Preserved lemon and harissa are sold in specialty markets.
Cover the cubed potatoes with cold, salted water in a small saucepan. Bring to a simmer and cook until tender, about 20 minutes. Drain.
Meanwhile, cover eggs with cold water in another small saucepan. Bring to a simmer over medium heat. Remove from heat, cover and let stand 9 minutes. Drain, cool, shell, slice and set eggs aside.
In a large bowl, combine the tuna, capers, parsley, preserved lemon, lemon juice, olive oil, ¼ teaspoon salt and ½ teaspoon pepper and mix with a fork. Fold in the potatoes and then the egg slices.
Split the demi baguettes in half lengthwise pull out and discard the soft insides. Spread one half of each with a little harissa and stuff with the tuna mixture. Drizzle with olive oil. Close the sandwiches and cut each in half crosswise. Serves 4.
1. Toss the red onion in vinegar and leave for 30 mins. To make the relish, mix harissa paste, tomato passata and olive oil until smooth.
2. To make the salad, whisk the olive oil, onions and vinegar, sea salt and pepper in a bowl. Add the tuna, tomato, cucumber, capsicum, olives and spring onions, tossing well.
3. Split the rolls and spread the base with hummus and the top with harissa relish.
4. When you're ready to eat, spoon the salad and hard-boiled egg onto the base, being generous with the juices. Add the top, press down firmly and leave for 10 minutes to soften before eating.
The Best Tunisian Food
Our favorites, in no particular order…
A staple of North African and Tunisian cuisine, you simply can’t claim to be familiar with Tunisian food if you haven’t had one (or twenty) tagines filled to the brim with couscous! It is the country’s national dish after all.
A dish originated by the Berbers who still inhabit southern Tunisia, but you can easily find this popular dish available around the world now.
Couscous is made from semolina wheat that is rolled into the extremely tiny pieces.
Traditional Tunisian couscous is typically served with chicken, fish, beef, or lamb, plus there are usually vegetables and peppers mixed in.
This delicious tomato and egg dish is a popular Tunisian breakfast. While it’s eaten across North Africa, it’s believed to have been created in either Tunisia or Yemen. The name comes from the Tunisian Arabic slang for “mixture.”
The tomato sauce is flavored with garlic, chili peppers, and spices, and the eggs are poached.
You will typically find it served in either a skillet or in a tagine.
A hand-me-down from Ottoman times, the Brik in Tunisia is a thin pastry wrapped around egg filling and fried. This dish has survived in other parts of the former Ottoman Empire in the form of bourek (in Algeria) and as burek (in the Balkans), though the egg version is the most specifically Tunisian variety.
Other potential fillings in Tunisia include tuna, chicken, anchovies, capers, and cheese.
This is a great breakfast, though it can be eaten at any time of day. It’s also a great Tunisian street food if you happen to be traveling in the country.
You might have been introduced to Merguez as French cuisine, but it’s actually Tunisian and was brought to France during the era when Tunisia was under French occupation.
Merguez is a spicy sausage that’s made from mutton or beef (or a mixture of both). You can eat it straight off the grill or in a sandwich or Ojja.
The reddish color comes from the Harissa spice, but the sausage also includes cumin, sumac, fennel, and garlic.
Chorba is a staple of Tunisian Ramadan meals, though you can find this delicious soup available year-round. You will typically find it made with lamb or beef, but there are also popular fish varieties (especially on the coast).
Spiced with Harissa and made from Bulgar wheat, the base of the soup is stewed tomatos. In a word, yum!
While the dish is important to Tunisian culture, it’s popular all over the area formerly controlled by the Ottoman Empire, from Morocco all the way to Bulgaria and Croatia!
While many of the tagine dishes you’ll encounter in Tunisia use couscous, this delicious roast chicken is served, instead, on a bed of chickpeas and onions and seasoned with a healthy portion of lemon juice.
Maghrebi Mint Tea
Tea in Tunisia is made on a charcoal stove, called a kenoot. The mint helps keep the tea from tasting bitter, as does the copious amounts of sugar Tunisians love to add. The tea itself can be either green or red tea, either are traditional.
In the evenings, the tea is upgraded a notch or two with the addition of nuts. These can be pinenuts, almonds, or even peanuts, among other options.
Delget Nour Dates
First grown in Algeria, Delget Nour are considered the queen of dates. Popular throughout Northern Africa, you really can’t go without trying one while in Tunisia!
Though if you can’t make it to the country, you’ll find these delicious bites available globally since they are exported from Algeria and Tunisia (as well as being grown in the United State).
This Tunisian chickpea soup is flavored with garlic and cumin and served with perfectly stale bread to make this dish both scrumptious and filling.
You’ll find it garnished with eggs, parsley, and even scallions.
This is a great dish for enjoying the Tunisian winters, which, while still warm compared to much of the northern hemisphere, can get chilly (especially out in the desert).
Tunisian pastries have been influenced by the powers that controlled Tunisia over the centuries. You’ll find varieties of baklava from the Ottoman Empire. Make sure to try the Tunisian almond baklava. You’ll also find pastries with French influence.
Make sure to try bambalouni, yoyos, kaak warka, and zgougou. Tunisian cuisine is blessed with many amazing pastries to sample!
Like the rest of the Mediterranean, Tunisia is famous for its locally produced olives. You’ll find them in a variety of Tunisian dishes, pressed into luscious olive oil, and their trees made into beautiful wooden gifts and souvenirs.
Harissa is a North African spice blend that’s essential for making Tunisian food. You can find it as a premade spice blend, you can make your own, or you can use it as a Harissa paste.
Made from red chilies, make sure you know what you’re doing! It packs a ton of heat into every bite.
Another important dish served during Ramadan masfouf is a sweet dish made from couscous, butter, and sugar and then adorned with pomegranates, dates, or even dried grapes.
Recipe for Tunisian Brik
Separate and fold the malsouka (or lumpia wrappers) into triangle shapes. Since these are round, the easiest way is to fold in 4 edges to make somewhat of a square, then fold one corner of the square across to the opposite one to create a triangle. Set these aside and keep covered well until ready to use so they don't dry out.
In a bowl mix together all the other ingredients and set aside.
Heat a frying pan with about a half inch of vegetable oil on just over medium heat and make sure its hot enough to fry before you start assembling your brik.
In a plate, place your square wrapper, and line two of the edges with the parsley/tuna mixture making sure they connect. This will serve as a border to keep the egg in place. Sprinkle the center of the wrapper with a little salt and pepper and carefully crack your egg right on top of the salt and pepper. Fold over the top of the wrapper and using the plate, gently slide it into the oil. Use a spoon to gently press the brik closed and to spoon some of the hot oil onto the side not submerged into the oil. While it cooks on one side, you can make a second brik and cook them at the same time.
Let the brik fry for about 2-3 minutes or until a nice golden brown before flipping to the other side and repeat.
*Note: Tunisian brik is traditionally made with a runny egg. To achieve this, you will want to be careful how long you leave the brik in the frying oil, and it will take some trial and error. If you prefer a hard cooked egg, leave it to fry longer.
Remove the brik and place on a paper towel lined plate and continue frying as many briks as you wish to make.
When finished, place on a serving dish and garnish with lemon or lime wedges (to squeeze over) and serve immediately. Enjoy!
Tunisian Tuna Tart
Preserved lemons and fresh thyme transform the humble tuna tart into something really special.
- 1 whole Medium Onion, Chopped
- 2 cans (5 Oz. Can) Oil Packed Tuna, Drained
- 2 Tablespoons Dijon Mustard
- 4 sprigs Fresh Thyme
- 2 Tablespoons Chopped Preserved Lemon, Seeds Removed
- 12 whole Oil Cured Black Olives
- Salt And Pepper, to taste
- 2 whole Eggs
- ⅓ cups Milk
- ⅓ cups Cream
- 1 whole Pre-made Or Homemade Savory Tart Crust
Beat the eggs, milk, and cream together. Combine all of the other ingredients except the crust, olives and salt. Before adding the egg mixture to the tuna mixture, taste and add salt as needed then mix with the egg. Spread evenly into a tart shell and top with the (pitted) olives, a bit more thyme and some ground black pepper. Bake at 375 degrees for 35 -40 minutes, until set.
- 3 cups chopped lettuce
- 2 ¼ cups quartered and thinly sliced tomatoes
- 1 ½ cups halved and sliced cucumber
- 1 cup chopped purslane leaves and stems
- ¼ cup chopped fresh mint
- ¼ cup chopped fresh parsley (Optional)
- ¼ cup olive oil
- ¼ cup lemon juice
- ¼ cup sliced red onion
- 3 ½ tablespoons pomegranate molasses
- 1 ½ teaspoons sumac powder
- ½ teaspoon salt
- 3 tablespoons olive oil
- 1 pita bread round, split and cut into squares
Mix lettuce, tomatoes, cucumber, purslane, mint, and parsley together in a large bowl. Place in the refrigerator.
Whisk 1/4 cup olive oil, lemon juice, red onion, pomegranate molasses, sumac, and salt together in a small bowl to make dressing. Place in the refrigerator.
Heat 3 tablespoons olive oil in a large skillet over medium heat. Cook and stir pita squares in the hot oil until golden brown and crunchy, about 5 minutes. Remove from heat and let cool.