Thon Beldi

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8 oz canned tuna in olive oil
1 egg yolk
2 small preserved lemons
20 pitted black olives
some harissa to taste
1 clove garlic (optional)

Drain the tuna but keep the oil. Halve the lemons, remove the seeds and cube them.
Put all ingredients in a mixing bowl and blend the mixture. If it is too dry, add some of the oil and blend again.
Cool in the fridge and serve with fresh bread and/or some lettuce.

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5 thoughts on “Thon Beldi

    • No, it’s not cooked.
      I hadn’t thought of pumpernickel but you’re right the two would go well together. Fresh challah is nice too (tasted a couple of weeks ago).

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