# Ottolenghi Fricassee-Inspired Tuna Melt

A twist on the Tunisian Fricassee sandwich, this tuna melt combines melted cheese, double carbs, tuna mayo, and harissa tapenade for the ultimate toasted sandwich.

- Servings: 2 servings
- Total time: 25 min
- Cuisine: Italian
- Category: Drink
- Language: en

## Ingredients

- 200 g jarred (or tinned) tuna in olive oil (drained weight)
- 100 g mayonnaise
- 0.5 a red onion red onion, finely diced
- 0.25 teaspoon fine sea salt
- 0 few grinds black pepper
- 150 g pitted black olives
- 2 cloves garlic cloves
- 1.5 tablespoons red harissa paste
- 1.5 tablespoons lemon juice
- 2 tablespoons reserved olive oil from the drained tuna
- 0.5 teaspoon maple syrup (or runny honey)
- 100 ml olive oil for the potatoes
- 1 potato potato, unpeeled, halved lengthways, then cut into ½cm-thick half-moons
- 4 slices large slices sourdough
- 200 g grated mozzarella, or low-moisture mozzarella
- 20 g parsley leaves

## Instructions

1. Flake up tuna into nice chunky pieces.
2. Mix tuna with mayonnaise.
3. Dice red onion finely.
4. Add diced red onion to the tuna and mayonnaise mixture.
5. Put olives, garlic, lemon juice, maple syrup, harissa and reserved tuna oil in a food processor.
6. Blend the ingredients to a chunky paste.
7. Slice potatoes into half-moon shapes.
8. Heat olive oil in a frying pan.
9. Add sliced potatoes to the hot oil and fry until golden brown and crispy, about 10-12 minutes, flipping often.
10. Remove potatoes from the pan and drain on kitchen paper, then season with salt.
11. Spread harissa tapenade on each slice of sourdough.
12. Sprinkle grated mozzarella over the tapenade on each slice.
13. Divide the tuna mix between two of the slices of bread.
14. Top the tuna mix with the fried potatoes.
15. Place parsley leaves on top of the potatoes.
16. Carefully close each sandwich by putting the two tapenade and cheese-topped bread slices on top.
17. Fry sandwiches in the pan for about six minutes, flipping once halfway through, until golden and toasted on each side and cheese is melted.
18. Remove from the pan and drain on a rack or plate lined with kitchen paper.
19. Slice each sandwich in half and serve immediately.

## Equipment

- knife
- frying pan
- food processor

## Tips

- Use Lamiri harissa for smokiness, otherwise, rose harissa or regular Tunisian harissa works too.
- Leave olive oil in the pan after frying potatoes to fry the sandwich.

## Source

- Original video: https://vm.tiktok.com/ZNdaQkoYw/
- Recipe page: https://www.cliprecipe.com/recipe/0aec5bbc-bc02-470e-90a7-6868498dbc36
- Extracted: 2025-07-15

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt