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Spicy Tunisian Tuna Sandwich with Harissa, Preserved Lemon, and Semolina Bread Recipe

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4.1 from 70 reviews

The Hirshon Spicy Tunisian Tuna Sandwich combines a flavorful harissa condiment, a vibrant vegetable and tuna salad, and uniquely textured homemade or artisan bread for an authentic North African deli-style meal.

Ingredients

Units Scale

Main Ingredients

  • 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

Bread Ingredients

  • 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

Sandwich Fillings

  • 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

  1. Make the tabouleh bread (optional): Mix the dried yeast with half the warm water and let rehydrate for a little while.
  2. Mix dough: Mix all the other semolina, oil, salt and yeasty water.
  3. Add water and knead: Add water until the mixture comes together as a soft dough. Knead for about 15 minutes until the dough becomes soft and smooth.
  4. Divide and rise: 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.
  5. Bake bread: Bake in the hottest oven you can get for 20-25 minutes or until done. Let cool and reserve.
  6. Prepare pickled onion: Toss the red onion in vinegar and leave for 30 mins.
  7. Make harissa condiment: To make the relish, mix harissa paste, tomato paste and olive oil until smooth.
  8. Make 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.
  9. Cook harissa sauce: 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.
  10. Assemble 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!

Notes

  • For ultimate authenticity, make your own Khobz Tabouna semolina bread.
  • TFD prefers Ortiz brand Ventresca tuna and Ortiz brand anchovy fillets.
  • Use oil-cured black olives for best flavor.
  • Let the bread cool completely before slicing and assembling.
  • Red onion should be tossed in vinegar and left for 30 minutes for optimal flavor.

Find it online: https://yumfoodusa.com/spicy-tunisian-tuna-sandwich-with-harissa-preserved-lemon-and-semolina-bread-recipe/