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+ servings


Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Antipasto
Cuisine Jewish
Servings 4


  • 3 slices fresh tuna or other chunky fish *
  • 1 finely chopped onion
  • 1/2 glass olive oil
  • 2 full tablespoons of tomato paste
  • 1/2-1 teaspoon chili powder careful!
  • 2 crushed garlic cloves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground caraway
  • juice of 1/2 a lemon


  • Fry the finely chopped onion in plenty of olive oil; you should use a large non-stick pan with a high edge, if possible.
  • While still on low heat, add pepper, tomato paste and 2 cloves of crushed garlic; then, add a large glass of water and 1/2 teaspoon of salt.
  • When the sauce starts to simmer, put the fish in the pan and cook over medium heat until you obtain a thick sauce. (*) You can also use 300 g of tuna fillets in oil, to speed up the recipe in an unorthodox way, but these must be of excellent quality, very large and compact.
  • Add a scant 1/2 teaspoon of ground caraway to the sauce, and cook for a few more minutes, then at the end of cooking, add the juice of 1/2 a lemon.
  • Serve the hraimi as an appetizer, at room temperature, with plenty of bread (the sauce, if it is well made, is usually a huge success!).
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