Name: Fricassee salad
Yield: Serves 4
Cuisine: Tunisian
Ingredients: 4 rosemary sprigs; 2 baby gem lettuces (about 140 g in total), leaves removed and torn; 4 medium free-range eggs, hard-boiled, peeled and quartered; 20 g flat-leaf parsley, leaves picked and torn; salt; 2 tsp preserved lemon skin, finely chopped; 60 g black olives, pitted and halved; 2 tbsp lemon juice; 140 g preserved piquillo peppers, torn into rough strips; 20 g anchovies, roughly chopped; 3 tbsp harissa paste (shop-bought or see recipe); 4 tbsp capers; about 400 ml extra virgin olive oil; 3 tbsp black peppercorns; ½ tsp ground turmeric; 600 g Desiree potatoes, peeled and cut into 2 cm pieces; 300 g tuna steak, in one piece or two; 4 bay leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

Jerusalem

By Yotam Ottolenghi and Sami Tamimi

Published 2012

About

This salad is a deconstruction of Tunisian fricassee: a fried bun stuffed with tuna, harissa, olives, anchovies, a spicy pumpkin relish, pickled lemon, cooked potato and hard-boiled egg. We are not quite sure how it got to signify something so different from the common French term ‘fricassée’, which is a type of meat stew, but the resemblance to another French classic, Niçoise salad, is no coincidence and is evidence of the interaction between French and Tunisian cuisines during the years o