Thon o'lahrour (Tuna and Chili Baguette)

The bread is split while the tuna is still glossy with its own oil, and the chili stains everything red before the first bite. Thon o'lahrour means what it says: tuna and heat. No ceremony, no grand pot. Just a baguette, a tin, a spoon, and a vendor's hand moving fast because three more people are waiting.

This is Casablanca summer food, the sandwich you eat standing up, walking by the sea, or sitting on a low wall with the paper opened on your knees. The why is small but it decides the dish: don't drain the tuna dry. The oil carries the harissa into the crumb so the bread drinks flavor instead of scraping your mouth with dry fish.

Make it generous. Mash the tuna until it holds together, taste for salt and fire, then pack the bread well so every bite has chili, tuna, and a little crunch from onion or cornichon if your cart served it that way. Une table, c'est une porte qu'on laisse ouverte, a table is a door you leave open. Even a sandwich can hold that door for one more person.