Preparation
Start by preparing the sourdough, in a small bowl put the yeast cube, 200g of flour and a little lukewarm water. Salt Cover and let rise for 15 minutes, then add the eggs, mix a little Add the oil, then add the rest of the water (the mixture will be liquid) and add the flour little by little until the dough is no longer sticky , it must remain flexible.
Cover and let rise for 1 hour, degas and take the equivalent of a golf ball of the dough then form sausages. Place them on a baking sheet, cover them and let rise for 15 minutes.
Fry them on both sides, 5 to 10 minutes, over medium to high heat so that the fricassees are well cooked inside. Place them on absorbent paper before filling them.
Wash the potatoes and boil them for about 25 minutes. Cook the eggs in water for 15 minutes as soon as the water boils.
Drain the oil from the tuna in a colander, then place in a bowl and set aside. Drain the olives and cut them in 2, then reserve them in a bowl.
5. Cut the potatoes into cubes and salt them. Remove the shell from the eggs then cut them into slices. Make a hariss/ or mayonnaise mixture in a bowl. As soon as the fillings are ready, you can start stuffing the fricassees.
6. Incise a fricassee in the middle widthwise without touching the other end.
7.Spread the harissa/mayo sauce, add diced potatoes, tuna, a few egg slices, and olives. Repeat the operation until the end.
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