Casse-Croûte Tunisien (Tunisan Tuna Sandwich)2013-01-22
Both hands are needed to eat this overstuffed tuna sandwich, lavished with fiery condiments and stacks of fixings, a North African take on a French pan bagnat.
- 3 tbsp. olive oil
- 2 cloves garlic, minced
- ½ small yellow onion, minced
- ½ small green bell pepper, stemmed, seeded, and minced
- 1 (15-oz.) can whole peeled tomatoes in juice, drained, crushed by hand
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- 4 (8”) hero rolls
2 medium potatoes, boiled until tender, peeled and thinly sliced
- 1 small cucumber, thinly sliced
- 1 medium ripe tomato, thinly sliced
- 2 (5-oz). cans tuna in oil
- ½ cup pitted black olives
- ¼ cup capers, rinsed and drained
- 4 pepperoncini peppers, drained, stemmed, and halved lengthwise
- ½ cup harissa
1. Heat oil in a 10” skillet over medium-high heat. Add garlic, onion, and pepper, and cook, stirring, until soft, about 6 minutes. Add tomatoes 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.
2. Assemble the sandwiches: Split rolls horizontally, leaving them intact on one side. Divide tomato sauce among rolls, top with potatoes, cucumber, and tomato, and then tuna; top with olives, capers, and pepperoncini. Drizzle the top of each with harissa; halve sandwiches crosswise to serve.