Tuna, potato, egg & fried pepper sandwich

Tuna, potato, egg & fried pepper sandwich

The Noailles market in Marseille is full of North African bakeries selling myriad snacks and among them is this brilliant sandwich. Tuna, potato, egg and olives are a classic filling on the other side of the Mediterranean.

MAKES 1 sandwich PREP 15 mins COOK 10 mins EASY

1 small green pepper, sliced, or 2 padrón peppers a glug or two of olive oil 1 medium waxy potato (100g), peeled and cut into thick slices 1 egg

1/4 large crusty baguette (or ½ small), sourdough if possible 1/2-1 tsp harissa

2 tbsp good-quality tuna in olive oil

1 tsp black olives, pitted

1 tbsp roughly chopped parsley or coriander squeeze of lemon juice

1 First, fry the pepper in a little olive oil until the skin is blistered and soft, then sprinkle with sea salt and set aside. Cut the potato into thick slices and boil in lightly salted water until soft, about 5-10 mins. Don’t worry if the potato slices fall apart a bit.

Drain and leave to cool.

2 Meanwhile, cook the egg for 8-9 mins in a pan of boiling salted water, then remove from the pan and hold under running cold water to stop it cooking further. Remove the shell, quarter the boiled egg and sprinkle with salt.

3 Split the baguette, drizzle with a good glug of olive oil, smear with harissa and stuff with the cooked potato, boiled egg, tuna, olives and parsley or coriander. Squeeze over a little lemon juice and drizzle with a drop of olive oil. Top with the fried pepper and serve.

GOOD TO KNOW folate • fibre • vit c • 1 of 5-a-day PER SERVING 700 kcals • fat 24g • saturates 4g • carbs 84g • sugars 8g • fibre 9g • protein 33g • salt 1.6g