A Tunisian breakfast street sandwich, kaskrut is a baguette stuffed with tuna, boiled egg, harissa and olives, then briefly warmed in the airfryer. Swapping the traditional deep-fry finish for the airfryer keeps the fat content down for a heart-friendly option.
Split the baguette down the middle and scoop out a little of the crumb, then brush the olive oil over the inner surfaces.
Layer the drained tuna, sliced boiled egg, harissa paste and black olives inside the baguette.
Place the filled baguette in the airfryer basket and warm at 180°C for 8 minutes, until the crust turns lightly crisp. Without an airfryer, wrap it in foil and warm in an oven preheated to 180°C for 10 minutes instead.
If you don't have an airfryer, try the oven alternative — the foil keeps the baguette from drying out. Allergens: contains wheat (gluten), egg, fish.
If you can't find harissa, hot pepper paste gives a similar result, though it lacks harissa's cumin note.
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