Ingredients
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- 5 Tbsp. olive oil, divided
- 2 Tbsp. red wine vinegar
- 1/2 thinly-sliced red onion
- 2 minced garlic cloves
- 1/2 cup harissa condiment, made with 1/4 cup harissa paste, 1/8 cup tomato paste and 1/8 cup basil-flavored extra virgin olive oil (TFD change, original called for unflavored oil)
- 1 bay leaf
- kosher salt & pepper to taste
- ***
- Four 8” hero rolls, or very thick pita bread (better) or best is to make your own Khobz Tabouna semolina bread for ultimate authenticity:
- 750g fine semolina
- 15g dried active yeast
- 147ml olive oil
- About 335ml warm water
- 15g salt
- ***
- 2 medium Yukon Gold potatoes, peeled, boiled, and thinly-sliced
- 1 small cucumber, finely-sliced
- 1/2 minced red bell pepper
- 1 tomato, seeds removed and finely-diced
- 2 scallions, finely-diced
- 10 oz. oil-packed white tuna, drained & flaked, TFD prefers Ortiz brand Ventresca (belly)
- Hummus
- 4 lightly hard-boiled eggs, cut into wedges
- 1/2 cup pitted black olives, TFD prefers oil-cured
- 1/4 cup capers, drained
- 1/8 cup minced preserved lemons – rind only, discard the flesh of the fruit
- 4 pepperoncini, drained, stemmed & halved lengthwise
- 3 anchovy fillets, minced – Ortiz brand only
Instructions
- To make the tabouleh bread, if you have chosen to do so:
- Mix the dried yeast with half the warm water and let rehydrate for a little while.
- Mix all the other semolina, oil, salt and yeasty water.
- Add water until the mixture comes together as a soft dough.
- Knead for about 15 minutes until the dough becomes soft and smooth.
- Split the dough into 4 balls, and let them rise covered in a warm place. Pat the balls down into round cakes onto a floured surface, cover with a clean towel and leave for 30 minutes.
- Bake in the hottest oven you can get for 20-25 minutes or until done. Let cool and reserve.
- Toss the red onion in vinegar and leave for 30 mins. To make the relish, mix harissa paste, tomato paste and olive oil until smooth.
- To make the salad, whisk 2 Tbsp. olive oil, onions and vinegar, sea salt and pepper in a bowl. Add flaked tuna, tomato, cucumber, bell pepper, preserved lemon, olives and spring onions, tossing well.
- Heat 3 Tbsp. oil in a 10″ skillet over medium-high heat. Add garlic and cook, stirring, until soft, about 6 minutes. Add harissa condiment and bay leaf, and cook, stirring, until sauce is thick and slightly reduced, about 3 minutes. Remove and discard bay leaf, season with salt and pepper, and set aside.
- Assemble the sandwiches: Split bread horizontally, leaving them intact on one side. Spread a very thin layer of hummus on the bottom side of the bread, then put hard-boiled egg wedges on top of the hummus, then top with potatoes, diced vegetable salad / tuna mixture; top with capers, minced anchovy and pepperoncini. Spread harissa condiment liberally along the top of each roll, close and enjoy!
- Prep Time: 0 hours
- Cook Time: 0 hours
