Tuna mayonnaise, the Tunisian twist by Les Moulins Mahjoub
- 170g net (6 OZ) of tuna in olive oil
- 2 hard-boiled eggs, peeled
- 2 natural preserved lemon slices
- 3 tbsp wild mountain capers in sea salt
- 1 tbsp baklouti harissa
- 2 dl homemade mayonnaise
- Ground black pepper
Drain the tuna and crumble it into a bowl. Crush hard-boiled eggs with a fork. Add the capers and diced preserved lemon. Mix the harissa with the mayonnaise and add to the rest of the ingredients. Pepper.
Mix and serve on toasted bread as is or garnish with chopped chives.
You can of course adapt the quantity of harissa. It is not necessary to salt, capers provide enough salt.