This 13th-century recipe from a cookery book compiled by an Andalusian emigré who settled in Tunisia is one of the few to be made with dried tuna.
After the dried tuna is chopped and fried, it is folded into a mixture containing breadcrumbs, a variety of spices including pepper, coriander, ginger, spikenard, mastic, and saffron), as well as eggs. This is baked in the oven with egg yolks on top, and a dusting of cinnamon and ginger. Once it’s browned on top, it’s ready — leave to cool down and enjoy!
