Thon Beldi


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.


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).

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s