Carrying Morocco's preserved-lemon tradition, this cold sandwich mixes canned tuna with olives, preserved lemon and coriander, stuffed into lavash. Requiring no cooking at all, the dish matures as the filling rests.
Flake the drained tuna with a fork and mix it with the olives, preserved lemon, coriander, red onion, olive oil, lemon juice and pepper.
Rest the mixture in the fridge for at least 90 minutes; the preserved lemon's salt and aroma seep into the other ingredients during this time, maturing the filling.
Fill the rested mixture into the lavash, roll it up, slice and serve.
Filling the sandwich just before serving keeps the lavash from getting soggy and tearing. If you can't find preserved lemon, you can prepare the filling the night before and boost it with lemon zest instead. Allergens: contains fish.
If you don't like coriander, fresh parsley works instead, giving a slightly milder flavour profile.
Admin DadaGastro · verified in test kitchenHarcı dinlendirmeden hemen sandviçi hazırladım, tuzlu limonun tadı diğer malzemelerle hiç kaynaşmamıştı ve lavaş çok çabuk ıslanıp yırtıldı; 90 dakika beklemem gerektiğini görmeme rağmen acele ettim.
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