You’ll want each arms to eat this overstuffed tuna sandwich, lavished with fiery condiments and stacks of fixings, a North African tackle a French pan bagnat. This recipe comes from Tunisian lunch counter Chez René et Gabin in Paris. This recipe first appeared in our November 2012 subject together with Jay Cheshes’s story Couscous Royale.
Casse-Croûte Tunisien (Tunisan Tuna Sandwich)
Each arms are wanted to eat this overstuffed tuna sandwich, lavished with fiery condiments and stacks of fixings, a North African tackle a French pan bagnat.
Yield: serves 4
Time:
25 minutes
Elements
- 3 tbsp. olive oil
- 2 garlic cloves, finely chopped
- ½ small yellow onion, finely chopped
- ½ small inexperienced bell pepper, seeded and finely chopped
- One 15-oz. can entire tomatoes, drained, crushed by hand
- 1 bay leaf
- Kosher salt and freshly floor black pepper
- 4 Portuguese or hero rolls (8 in. every)
- 2 medium Yukon gold potatoes, boiled till tender, peeled, and thinly sliced
- 1 medium ripe tomato, thinly sliced
- 1 small English cucumber, thinly sliced
- Two 5-oz. cans tuna in oil, drained and flaked
- ½ cups pitted black olives
- ¼ cups capers, rinsed
- 4 pepperoncini, stemmed and halved lengthwise
- ½ cups harissa, or to style
Directions
- To a big skillet set over medium-high warmth, add the oil, garlic, onion, and pepper and prepare dinner, stirring often, till smooth and golden, 10–12 minutes. Stir within the tomatoes and bay leaf and prepare dinner, stirring continuously, till the sauce has thickened barely, about 3 minutes. Discard the bay leaf, season with salt and black pepper, and take away from the warmth.
- Assemble the sandwiches: Leaving one aspect intact, cut up the rolls horizontally. Divide the tomato sauce among the many rolls, spreading it in a fair layer, then high—within the following order—with the potatoes, tomato, cucumber, tuna, olives, capers, and pepperoncini. Drizzle with harissa to style, halve the sandwiches crosswise, and serve.
