Tunisian Sandwich
TUNISIAN TUNA SANDWICH
2 medium Yukon gold potatoes
4 rolls or demi baguettes
1/2 cup harissa
1 small English cucumber, thinly sliced
1/2 cup cherry tomatoes, halved
1/2 cup pitted Kalamata or oil-cured black olives
2 5-ounce cans tuna in oil
2 hardboiled eggs, sliced
1⁄2 small red onion, diced
1⁄2 cup preserved lemon, chopped
-
Kosher salt and freshly ground black pepper, to taste
-
Olive oil
-
Peel and boil potatoes. When tender, slice thinly and salt them.
-
Split baguettes horizontally.
-
Spread harissa atop lower slices of each baguette, then arrange on top layers of sliced potatoes, cucumber, tomatoes, olives, tuna and hardboiled egg. Top with red onion and preserved lemon.
-
Sprinkle with salt and pepper to taste. Drizzle the top of each sandwich with bit of harissa mixed with olive oil.
-
Cut sandwiches in half to serve.
Serves 4.
