Tuna Sandwich with Anchovy Harissa Oil
A mix of bagnat, Tunisian Fricassé and casse-croute, with a little twist. This is the perfect summer sandwich. Filling enough to be a meal, but also light enough to potentially be a snack.
It’s spicy, salty, fresh, full of delicious ingredients that remind you of sunshine.
Notes: If you can’t find or don’t like radicchio, switch it out for any type of lettuce. Substitute the baguette with any bread you like or have on hand.
Serves: 2-3
Prep/Cook Time: 20-30 mins
Ingredients
1 Ripe Vine Tomato
Sherry Vinegar, to taste
50g Olive Oil
7 Anchovies packed in oil, drained
2 Tsp Harissa
2 Eggs
1 Baguette
150g Drained Canned Tuna
30g Pitted Olives
50g Radicchio
Salt, Black Pepper
Method:
Halve and finely grate the tomato into a bowl, discarding the skins. Season with salt, pepper and sherry vinegar. Stir through a drizzle of olive oil, set aside.
Add the olive oil and anchovies into a small pan and place onto medium heat. Mash the anchovies until they’ve melted into the oil and let it come to a bubble. Remove from the heat and stir through the harissa.
Fill a saucepan with water and bring to the boil. Once boiling, gently drop the eggs in and cook for 8 minutes, until hard boiled, but still jammy - if you want it more cooked, let it go for longer. Drain and run under cold water until the eggs are cool to the touch. Peel and slice the eggs.
Slice the baguette in halve lengthways and toast, if needed. Then, spread the spicy anchovy oil onto the cut sides. Layer the lettuce, olives, tuna and egg slices onto the bread, drizzle over the tomato dressing and sandwich together.