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Tunisia, Middle East and Africa · Tunisian Fricassé

Gochujang Tuna-Mayo Fricassé (Tunisian × Korean)

Puffy Tunisian fried rolls stuffed Korean-style with gochujang tuna mayo, kimchi, quick-pickled cucumber and sliced egg.

ServingsServes 2
Total cooking time55 min
Extra waiting time+ 1 h 30 min
DifficultyMedium

Method

  1. Mix the flour, yeast and half the sugar in a bowl, with most of the salt on the opposite side. Add the lukewarm water and oil, bring together and knead for into a smooth, soft dough.

    Add in this stepPlain flour 200 gInstant dried yeast 1 tspSugar ¾ tspSalt 0.6 tspLukewarm water (about 35 °C) 120 mlNeutral oil (for the dough) 1½ tbsp

  2. Shape into a ball, put in an oiled bowl, cover and leave somewhere warm for . When doubled, divide into 6 pieces, shape into 8 cm ovals, set on oiled baking paper, cover with a tea towel and let rise again for .

  3. Meanwhile, slice the cucumber 2 mm thin and toss it with the rice vinegar, the rest of the sugar and the rest of the salt; leave 15 minutes, then squeeze dry. Bring a pot of water to the boil on high heat, add the eggs and cook for , cool them in cold water, then peel and slice.

    Add in this stepCucumber ½Rice vinegar 1 tbspSugar ¾ tspSalt ⅛ tspEggs 1

    high heat

  4. Squeeze the tuna well, put it in a bowl and mix with a fork with the mayonnaise, gochujang and sesame oil. Taste and add a little more gochujang if you like it hotter.

    Add in this stepCanned tuna, drained 120 gMayonnaise 2 tbspGochujang (Korean chilli paste) 2 tspToasted sesame oil 1 tsp

  5. Pour 5 cm of oil into a 20 cm pot and heat it on medium heat to 170 °C. Fry the rolls 2 or 3 at a time for about 2 minutes per side, turning, until puffed and deep golden. Frying them all takes about . Drain upright on paper towels.

    Add in this stepNeutral oil, for deep frying 750 ml

    medium heat

  6. Squeeze the kimchi and chop it finely. Split the rolls along the side into pockets, add a generous spoonful of gochujang tuna mayo, then the kimchi, pickled cucumber and egg. Scatter with sliced spring onions and sesame seeds and eat straight away.

    Add in this stepWell-fermented cabbage kimchi 60 gSpring onions 1Toasted sesame seeds 1 tsp

Cook's tip

Squeeze the kimchi and cucumber well so the bread stays crisp. A tablespoon of finely chopped onion in the tuna mayo adds crunch. For children, swap the gochujang for half ketchup, half mayonnaise.

Cooking it at camp

Prove the dough in the fridge at home and carry it in the cooler, along with the tuna mayo and pickles in sealed tubs. At the campsite, fry safely in a small pot with 3 cm of oil, 1 or 2 at a time, or flatten the rolls and cook them covered in an oiled pan on low.