Steps
- Cover 900g of peeled sliced carrots with salted water. Simmer, covered, for about 30 minutes, until very soft; drain thoroughly.
- Roughly mash with 2 crushed garlic cloves, 1 teaspoon of harissa, chopped parsley, and half of ¼ cup of extra-virgin olive oil. Stir in ½ teaspoon of ground caraway and season with salt.
- Spread in a serving dish. Add 225g of drained canned tuna in olive oil, 2 quartered hard-boiled eggs, and a few black olives. Drizzle with the remaining oil; serve warm or cold.