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
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.