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Recipes with tuna in olive oil

6 recipes that use tuna in olive oil, with photos, step-by-step instructions and cook times. The quickest, Casse-croûte tunisien, takes 25 minutes. It is most often cooked with egg, black olives and harissa.

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Banatage (tuna potato croquettes)

Golden, crunchy outside and soft inside, banatage are mashed-potato croquettes hiding a spoon of tuna, parsley and harissa, rolled in breadcrumbs and fried. They come out during Ramadan beside the brik and chorba, are tucked into lunchboxes and are a favourite with children all over Tunisia. Leftover mash works well, as long as it is firm. Serve them hot with lemon wedges, a salad or a dab of harissa. Chef's tip: dry the boiled potatoes in the hot pan for a minute before mashing; wet, watery mash is the usual mistake and makes croquettes that split open in the oil.

65 minTunisianSnacks & Starters
by KrazyBadal 1 views

Tunisian chapatiStuffed semolina bread with tuna omelette

Tunisian street chapati has nothing to do with the Indian flatbread: it is a thick, puffy square of semolina bread baked on a griddle, split open while hot and filled with a herby omelette, tuna, melted cheese and a smear of harissa. Snack shops across the country make them to order for students and workers at lunchtime, often with a spoon of mechouia or a few olives added. The bread is soft and slightly chewy with toasty patches, the filling rich and spicy. The dough needs about an hour to rise. Don't cook the chapati over a high flame: the outside chars while the centre stays doughy and won't split for filling. Chef's tip: cook the bread over a medium heat, not high; a very hot pan browns the outside before the inside has puffed and cooked, leaving it doughy.

45 minTunisianFast Food
by KrazyBadal 0 views

Casse-croûte tunisienTuna baguette sandwich

From train-station kiosks in Tunis to beach stalls at Hammamet, the casse-croûte is the sandwich everyone grabs: a baguette slit open, painted with harissa and packed with tuna, mechouia (a grilled pepper and tomato salad), boiled egg, diced potato, olives and a few capers. It is messy, spicy and filling, with smoky peppers against the rich tuna and the soft, starchy potato. This version makes a quick pan-charred mechouia while the eggs and potatoes cook. Chef's tip: let the potatoes and eggs cool before they go in; adding them hot steams the bread and turns it soggy, a common mistake at home.

25 minTunisianFast FoodSpicy
by KrazyBadal 0 views

Pan bagnatPressed tuna and anchovy sandwich

Pan bagnat, 'bathed bread' in Niçois, is the beach and market lunch of Nice, sold wrapped in paper from kiosks around the Cours Saleya and packed for picnics on the pebbles of the Promenade. A round crusty roll is soaked with fruity olive oil and filled with everything that goes into a salade niçoise: tuna, anchovies, hard-boiled egg, tomato, sweet green pepper, spring onion and black olives. Pressed for an hour, it turns juicy, compact and easy to eat in big, messy bites. Serve it on its own or with a few radishes and a glass of something cold. Chef's tip: rub the cut bread with garlic before the oil goes on; it perfumes every bite without overpowering the fish.

40 minFrenchFast Food
by KrazyBadal 0 views

Tunisian fricasséFried rolls with tuna and egg

Fricassé are the small, soft fried rolls sold from glass-fronted counters in Tunis and the coastal towns, split while still warm and filled to order with tuna, boiled egg, olives, boiled potato, mechouia salad and a smear of harissa. They are an afternoon snack, a beach lunch and a Ramadan favourite. The mistake is frying the dough when the oil is too cool, which makes it greasy and heavy; keep the oil at 170 °C. Chef's tip: give the shaped rolls a full second rise so they puff and stay light inside.

70 minTunisianFast FoodSpicy
by KrazyBadal 0 views

Salade niçoise

In Nice the salad is a summer lunch eaten on shady terraces near the Cours Saleya market, and locals argue about what belongs in it. This is the generous everyday version found across the Riviera: ripe tomatoes, little potatoes, crisp green beans, soft-boiled eggs, good tuna and black olives, dressed with a sharp mustard vinaigrette. Use tuna in olive oil from a jar or tin, or a fresh tuna steak seared rare to medium. Chef's tip: dress the warm potatoes and beans first so they soak up the vinaigrette, then build the rest of the salad around them.

35 minFrenchSaladsGluten free
by KrazyBadal 0 views

Goes well with tuna in olive oil