Tunisian Tuna Sandwich Recipe
From The Great American Sandwich
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Tunisian Tuna Sandwich
Ingredients
• 2 medium Yukon Gold potatoes, peeled, cubed (½-inch pieces)
• 4 large eggs
• 32 oz. water-packed, albacore tuna, drained
• ½ cup capers, drained
• ½ cup chopped parsley
• ¼ cup preserved lemon, chopped*
• ¾ cup fresh lemon juice
• ¾ cup extra virgin olive oil, plus more for serving
• Salt and pepper
• 4 demi baguettes
• Harissa (North African red-pepper paste)*
*Preserved lemon and harissa are sold in specialty markets.
Directions
Cover the cubed potatoes with cold, salted water in a small saucepan. Bring to a simmer and cook until tender, about 20 minutes. Drain.
Meanwhile, cover eggs with cold water in another small saucepan. Bring to a simmer over medium heat. Remove from heat, cover and let stand 9 minutes. Drain, cool, shell, slice and set eggs aside.
In a large bowl, combine the tuna, capers, parsley, preserved lemon, lemon juice, olive oil, ¼ teaspoon salt and ½ teaspoon pepper and mix with a fork. Fold in the potatoes and then the egg slices.
Split the demi baguettes in half lengthwise; pull out and discard the soft insides. Spread one half of each with a little harissa and stuff with the tuna mixture. Drizzle with olive oil. Close the sandwiches and cut each in half crosswise. Serves 4.
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