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Welcome! I’m Zehorit and I am passionate about flavorful, seasonal and healthy dishes. Cooking is how I express love to my family and how I welcome friends into my heart and home. Sharing the Mediterranean goodness I was fortunate enough to grow up with through entertaining and cooking classes is how I pay homage to my mother, the kitchen queen. Here - is where I share it all with you! Let’s roll our sleeves up and get cooking!

The tuna salad most Americans have grown up with was a stranger to me when I first moved here. You know, the mayo based, bland white-ish schmear - uh, uh! not what I grew up with!

My school lunch was often prepared by my mother: a soft roll from the local bakery, stuffed with a lemony, spicy, red hued flaked tuna with slices of ripe tomatoes and hard boiled eggs. This classic Tunisian sandwich is often referred to as Fricasse.

As I would unwrap my roll, my mouth would water at the sight of the red tinged spicy olive oil-lemon dressing that soaked into the rolls. One bite and those same juices would be running down my chin and I would close my eyes on a sigh of sheer contentment.

Bursting with flavor and color, prepared with love and care - I felt my mother's love in every bite.

So, try your hand at this tuna salad and your sandwich will not be same - promise!! Perfect for lunch on the go, a quick dinner or a satisfying snack on crackers or celery. You choose the moment!

If you'd like to join me in any of my upcoming classes check the offering below.

Hope to see you there!!

Tunisian Tuna Sandwich

Yields 4 sandwiches

Ingredients:

2 cans canned tuna, (8oz each, packed in olive oil) 2 tablespoons arissa, (or to taste) 1/4 cup fresh lemon juice 2 tablespoons minced garlic 3 medium Israeli pickles, minced 1 teaspoon kosher salt 1/2 teaspoon ground black pepper For the sandwich: 4 medium torta rolls, (or baguettes/hoagies) cut in half 2 medium avocados, peeled and sliced into thin wedges 4 medium roma tomatoes, sliced 4 large hard boiled eggs, peeled and sliced 4 tablespoons mayonnaise

Directions:

1. Make the tuna salad: Drain the tuna lightly and then combine it in a bowl with the lemon juice, garlic, Harissa and pickles. Season with salt and pepper and flake with a fork to create uniform, wet mixture.

2. Assemble the sandwich: Spread mayonnaise on both sides of the torta and line the bottom with the avocado slices. mound the tuna mixture over the avocado and pack it down lightly. Top the tuna with the egg slices, followed by the tomato slices. Season the tomatoes with salt and pepper and then top with other half of the torta. Cut the sandwich in half and serve.