An unashamed beast of a sandwich in which Tunisian tuna fricassee meets the tuna melt, featuring double carbs, melted cheese, and a punchy harissa tapenade.
35m
Cook
4
Serves
Quick
Style
Ingredients
- 200 g tuna in olive oil (drained weight, reserve oil)
- 100 g mayonnaise
- 0.5 pinch red onion, finely diced
- 150 g pitted black olives
- 2 clove garlic cloves
- 1.5 tbsp red harissa paste
- 1.5 tbsp lemon juice
- 2 tbsp reserved olive oil (from tuna)
- 0.5 tsp maple syrup or honey
- 100 ml olive oil (for potatoes)
- 300 g potato, cut into 1/2cm half-moons
- 4 pinch sourdough bread, large slices
- 200 g mozzarella, grated
- 20 g parsley leaves
Instrucstions
Put the tuna in a bowl, break it up with a spoon, then mix in the mayo, onion, a quarter-teaspoon of salt and a few grinds of black pepper.
Put all the tapenade ingredients in a food processor and blitz to a chunky paste.
Heat the 100ml olive oil in a large non-stick frying pan over medium-high heat. Fry the potato slices for 10-12 minutes, flipping often, until golden brown. Drain on kitchen paper and season with salt.
Spread each slice of bread with a quarter of the tapenade, then top with 50g of grated mozzarella.
Divide the tuna mix between two of the slices, then top with the fried potatoes and parsley leaves.
Close the sandwiches with the remaining bread slices (tapenade and cheese side down).
Return the frying pan to medium heat and fry each sandwich for about six minutes, flipping once halfway through, until golden and the cheese has melted.
Slice in half and serve immediately.