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.