Start by activating the yeast in ½ cup of lukewarm (not hot) water with added sugar.
Leave to foam for about 15 minutes. In a bowl, mix the flour and salt
Gradually add the yeast and the rest of lukewarm water while kneading the dough.
When the dough begins gather up add the oil. Knead for a few minutes and form a ball. Cover with cling film and a tea towel.
Allow to double in volume. Degas the dough, form a long sausage on a floured work surface. Cut dough pieces.
Form oval-shaped balls, cover with a tea towel and let rise for about 20 minutes.
Heat the frying oil, gently lift the fricassés and place in the oil. Use a spatula if necessary to slide carefully into the oil.
When the lower part has taken a nice color turn the loaves over and fry on the other side; it is necessary to keep the oil on medium heat so that the inside is cooked.
Remove the fricassees from the frying and place on a plate lined with paper towel.
Prepare your filling; cut the potatoes cooked in boiling water into small cubes and season with salt.
Cut the green olives into slices.
Cut the hard-boiled eggs into slices. Mix the Harissa with the mayonnaise. Incise the fricasses, spread the harissa sauce.
Place the garnish: potato, tuna, eggs and green olives. Garnish with a black olive
Serve and enjoy your fricasse!