Seriously, this is the best tuna sandwich I have ever eaten! Forget the tuna with mayo, celery and onions, once you taste this, tuna will never be the same to you again. All the wonderful pungent flavors we love about Mediterranean food are combined and filled into a french roll. The preserved lemons add a bright note to finish each bite.
If you have not attempted my recipe for preserved lemons in a previous post(July 3), or if you are just anxious to taste this amazing sandwich, you can find the lemons in specialty stores and I think now, even at Trader Joe's.
This recipe is originally from "Fresh Flavors From Israel" by Ruth Oliver and Janna Gur. It is one of my favorite cookbooks. I use it quite often and highly recommend it.
As Always,
ENJOY!
INGREDIENTS(makes 4 sandwiches)
4 bread rolls(baguette or ciabatta)
Harissa or other hot condiment
2 small cans tuna in oil, drained
2 boiled red potatoes, sliced
4 hard boiled eggs, sliced lengthwise
4 Tbs. black olives, pitted, coarsely chopped(I prefer oil cured or Kalamata)
4 Tbs. preserved lemons, coarsely chopped(rinse before chopping, they are heavily salted)
4 tsp. capers
Cut each roll lengthwise. Spread with hot sauce and fill with tuna fish, potato slices and hard boiled egg slices. Add one spoon each of olives, lemons and capers. Serve promptly.
Variations: Spread the roll with hummus dip, tahini or mayonnaise before assembling the sandwich. Add pickled cucumber slices and/or finely diced vegetable salad.
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