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The Hirshon Spicy Tunisian Tuna Sandwich - Casse-Croûte Tunisien, فريكاسي تونسي

The Hirshon Spicy Tunisian Tuna Sandwich – Casse-Croûte Tunisien, فريكاسي تونسي


  • Total Time: 0 hours

Ingredients

Scale
  • 5 Tbsp. olive oil, divided
  • 2 Tbsp. red wine vinegar
  • ½ thinly-sliced red onion
  • 2 minced garlic cloves
  • ½ cup harissa condiment, made with ¼ cup harissa paste, ⅛ cup tomato paste and ⅛ 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
  • ½ 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
  • ½ cup pitted black olives, TFD prefers oil-cured
  • ¼ cup capers, drained
  • ⅛ 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

  1. To make the tabouleh bread, if you have chosen to do so:
  2. Mix the dried yeast with half the warm water and let rehydrate for a little while.
  3. Mix all the other semolina, oil, salt and yeasty water.
  4. Add water until the mixture comes together as a soft dough.
  5. Knead for about 15 minutes until the dough becomes soft and smooth.
  6. 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.
  7. Bake in the hottest oven you can get for 20-25 minutes or until done. Let cool and reserve.
  8. 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.
  9. 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.
  10. 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.
  11. 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
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