Tunisian Food Lunch

Fricassé: Tunisian Fried Tuna Sandwich Recipe

Name: Fricassé Tunisien (Tunisian Fried Sandwich)
Prep time: 85 min
Cook time: 30 min
Total time: 134 min
Ingredients: 500 g all-purpose flour; 2 tsp dry yeast; 1 tsp sugar; 1 tsp salt; 250 ml warm water (adjust as needed); 2 tbsp olive oil; Oil for deep frying; 2 medium potatoes (boiled and cubed); 2 hard-boiled eggs (sliced); 1 can tuna in olive oil (drained); 6–8 olives (green or black, pitted and halved); 1 –2 tbsp harissa (adjust to taste); 1 tbsp capers (optional); Olive oil (for drizzling); Fresh parsley (chopped)

Traditional Tunisian Fricassé with Tuna, Potato & Harissa.

Serves

Calories

320 kcal

Cuisine

Tunisian

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On this page: What is it · History · What you need · Step by step · Serving & storage · Recipe card

Tunisian fricassé is one of Tunisia’s most iconic street foods — soft fried bread rolls stuffed with spicy tuna, potatoes, olives, eggs, and harissa.

The bread is slightly chewy inside with a golden fried crust, while the filling combines creamy potatoes, salty olives, rich tuna, and the unmistakable heat of harissa. Every bite is hearty, spicy, and deeply satisfying.

Sold in bakeries, markets, and street stalls across Tunisia, fricassé is the kind of food that feels rustic, bold, and full of character.

What Is It?

Fricassé is a Tunisian fried bread sandwich traditionally filled with tuna, potatoes, eggs, olives, harissa, and sometimes capers.

Unlike baked sandwich rolls, the dough is deep-fried, creating a crisp exterior while staying soft and airy inside.

The fillings reflect classic Tunisian pantry ingredients and are often layered generously inside the warm fried bread before serving.

A Little History

Fricassé developed as a popular working-class street food in Tunisia, combining inexpensive staple ingredients into a filling portable meal.

The fried dough likely reflects Mediterranean and North African frying traditions, while the fillings showcase strong Tunisian influences through harissa, olives, and preserved flavors.

Today, fricassé remains one of Tunisia’s best-known snacks and is commonly eaten for lunch, quick dinners, or street food gatherings.

At a glance

Serves

Calories

320 kcal

Protein

14 g

Course

Snack

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Why it works

01 Fried rolls stay soft and airy inside

02 Fry the rolls ahead, fill fresh

03 Classic Tunisian pantry filling

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What You Need

Exact amounts are in the recipe card

Equipment tip: For the fried dough and fillings, the deep fryer we recommend helps keep frying temperature steady.

Dough

All-purpose flour
Dry yeast
Sugar
Salt
Warm water
Olive oil
Frying oil

Filling

Potatoes
Hard-boiled eggs
Tuna in olive oil
Olives
Harissa
Capers
Olive oil
Fresh parsley

Step-by-Step Instructions

The dough is kneaded until smooth and elastic before rising until airy and soft. Small oval rolls are shaped and rested again to develop their light texture before frying.

The filling combines potatoes, tuna, olives, and harissa into a rich savory mixture with classic Tunisian flavor.

Once fried, the warm bread rolls are sliced open and generously stuffed before serving immediately.

1. Make the dough

In a large bowl, combine flour, yeast, sugar, and salt.

Gradually add warm water and knead until a smooth dough forms.

Add olive oil and knead for another 5–7 minutes until elastic.

Cover and let the dough rise for 1–2 hours until doubled in size.

2. Shape the rolls

Punch down the dough and divide into small oval rolls.

Place the rolls onto a tray, cover, and allow to rest for 30 minutes.

3. Fry

Heat oil in a deep pan over medium heat.

Fry the rolls in batches until golden brown on all sides.

Drain on paper towels.

4. Make the filling

In a bowl, combine potatoes, tuna, olives, harissa, capers, and olive oil.

Season the filling to taste.

Tip: Add pickled vegetables or extra harissa for more flavor.

5. Fill and serve

Slice the fried rolls open lengthwise without cutting all the way through.

Fill each roll with the potato and tuna mixture.

Add slices of hard-boiled egg and sprinkle with parsley.

Serve warm.

Serving & Storage

Serving

Fricassé is best served fresh while the bread is still warm and crisp.

Extra harissa, olives, or lemon wedges can be served alongside for additional flavor.

Storing Leftovers

The fried rolls can be prepared ahead and reheated briefly before filling. Filled sandwiches are best eaten the same day.

Fried rolls	make ahead, reheat before filling
Filled sandwiches	best eaten the same day

Fricassé Tunisien (Tunisian Fried Sandwich)

Fricassé is a much-loved Tunisian snack — golden fried rolls split open and stuffed with a rich filling of tuna, potato, hard-boiled egg, olives, and harissa. Crispy on the outside and soft inside, these small sandwiches are sold everywhere from bakeries to seaside stalls. Perfect as a filling snack or light meal.

Course Snack

Cuisine Tunesian

Pin Recipe

Prep Time 1 25

Cook Time 30

Total Time 2 14

Servings servings

Calories 320

Ingredients

For the dough

500 g all-purpose flour
2 tsp dry yeast
1 tsp sugar
1 tsp salt
250 ml warm water adjust as needed
2 tbsp olive oil
Oil for deep frying

For the filling

2 medium potatoes boiled and cubed
2 hard-boiled eggs sliced
1 can tuna in olive oil drained
6–8 olives green or black, pitted and halved
1 –2 tbsp harissa adjust to taste
1 tbsp capers optional
Olive oil for drizzling
Fresh parsley chopped

Fricassé is often made in advance for parties, picnics, or Ramadan evenings.

You can add pickled vegetables or extra harissa for more flavor.

Best eaten the same day while the rolls are crispy.

Instructions

Prepare the dough: Mix flour, yeast, sugar, and salt. Add warm water gradually and knead until smooth. Add olive oil and knead again for 5–7 minutes. Cover and let rise for 1–2 hours until doubled in size.
Shape the rolls: Punch down the dough and divide into 10–12 small oval rolls. Place on a tray, cover, and let rest for 30 minutes.
Fry the rolls: Heat oil in a deep pan. Fry rolls in batches until golden brown on all sides. Drain on paper towels.
Prepare the filling: Mix boiled potatoes with tuna, olives, harissa, and a drizzle of olive oil. Season to taste.
Assemble: Slice each fried roll open lengthwise (without cutting all the way through). Fill with the tuna-potato mixture, slices of egg, and sprinkle parsley on top.
Serve: Enjoy warm as a hearty snack.