TUNISIAN SANDWICH WITH TUNA AND EGG

I learned to make this Tunisian sandwich at the Bulthaup Culinary Academy in Tel Aviv taught by Chef Avner Laskin. It was very beautiful, different and delicious. Chef Laskin made tuna confit to use in the sandwich but fresh tuna is so expensive here that I used Spanish chunk tuna packed in olive oil instead.

❚ ❚ 1 lb Yukon gold potatoes, cut in half if large ❚ ❚ 3 eggs ❚ ❚ 1/2 cup mayonnaise ❚ ❚ 1 small clove garlic, minced (or 1/2 head roasted garlic, squeezed out of skin and mashed)

❚ ❚ 1 tbsp finely chopped preserved lemons (rinsed well before chop-

ping), or grated peel of one lemon

❚ ❚ 1/2 tsp harissa or other hot sauce, or more to taste ❚ ❚ 1/4 tsp smoked paprika ❚ ❚ 2 crusty buns, 6- to 8-inches long ❚ ❚ 14 oz (approx. 160g) tin or jar chunk tuna packed in olive oil, drained

❚ ❚ 1 to 2 cups arugula or parsley sprigs

❚ ❚ freshly ground black pepper

1. Place potatoes in a pot of water to cover generously. Add 1 tsp salt to the water. Bring to a boil and cook gently 20 to 30 minutes until just tender. Time depends on size of potatoes. Drain and cool. Slice about 1/4-inch thick.

2. Cook eggs in boiling salted water for 7 minutes. Drain and cool in cold water. Peel and cut into 4 wedges each.

3. Combine mayonnaise and garlic. Remove half of mayonnaise and into one half add preserved lemon and in the other half add harissa and smoked paprika.

4. To assemble cut buns in half lengthwise. Remove some of the bread from the top half of bun. Spread the bottom halves with preserved lemon mayo and the top halves with harissa mayo. On the bottom half, layer potato slices, egg wedges, tuna chunks and top with a lot of arugula. Close sandwiches and press gently together but firmly. Cut in half crosswise. makes 2 large sandwiches, serves 2 to 4