Salade Blankit

What we know so far

Salade blankit (blanquite) is the Tunisian way with yesterday's baguette: thick slices toasted, rubbed with garlic, brushed with harissa and olive oil, then topped with salade mechouia (the grilled pepper and tomato salad), tinned tuna, crumbled hard-boiled egg yolk and a black olive. It is a Ramadan table starter and a party canapé, halfway between a bruschetta and an open sandwich, and every family argues about whether the tuna goes on top or gets stirred into the mechouia. Some add capers or a slice of cheese; the harissa is not optional.

The draft was written from 2 published sources and holds 7 ingredients and 5 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting