Casse-Croûte Tunisien (Tunisian Tuna and Harissa Baguette)

Method

1. 1
   • egg 2
   • potato 2

   Boil the potatoes and eggs — Boil the potatoes in salted water for 15 minutes, lowering in the eggs for the final 9 minutes so both are ready together. The potatoes should give easily to a knife but still hold their shape.

   ⏱15 min
2. 2
   • egg 2
   • potato 2

   Cool and slice into rounds — Drain and cool everything under cold running water. Peel the eggs and slice them and the potatoes into rounds about 5 mm thick.

3. 3
   • harissa 2 tbsp
   • olive oil 3 tbsp
   • lemon juice 1 tbsp
   • salt ½ tsp
   • black pepper ¼ tsp

   Whisk the harissa dressing — Whisk the harissa with the olive oil, lemon juice, salt and black pepper into a loose, glossy dressing that pours off the spoon in a thick ribbon.

4. 4
   • baguette 1
   • harissa 2 tbsp

   Open and spread the baguette — Split the baguette lengthways but leave one side attached as a hinge, then pull out a little of the soft crumb from the top half to make room. Spread the harissa dressing over both cut faces, right into the corners.

5. 5
   • canned tuna 240 g
   • egg 2
   • potato 2
   • olive oil 3 tbsp
   • preserved lemon 1
   • tomato 1
   • capers 1 tbsp

   Layer the filling — Layer in the tuna, then the potato and egg slices, the tomato, the olives, capers and the slivers of preserved lemon. Drizzle over whatever dressing is left in the bowl.

6. 6
   • harissa 2 tbsp
   • olive oil 3 tbsp

   Press and let it soak — Use 240 g drained canned tuna, weighed after draining. Press the sandwich firmly shut, wrap it tightly in paper and leave it for 15 minutes so the crumb drinks up the harissa oil. Cut in half on a slant and eat, or keep wrapped for a lunchbox.

   ⏱15 min