When talking about Tunisian street food, it's impossible not to bring up this classic.
A lot is going on in this sandwich; crunchy acidity from the veggies, briny saltiness from the olives & capers, starchiness from the potatoes, tenderness from the tuna, soft creaminess from the egg yolks, and finally the harissa bringing it all together in each bite.
We’ve suggested some quantities below but you can of course adjust them to your liking.
Rinse and peel the potato then place it in a small pot filled with water with the heat on high. Once it starts boiling, bring the heat down and allow 20 minutes of boiling.
While the potato is boiling, make your Tunisian Salad: Finely chop the cucumbers, red onion, and tomatoes (leaving out the inside flesh of the latter) and toss in a large bowl. Add 2 tbsps extra virgin olive oil, the juice of one half lemon, 1 tsp salt, 1 tsp black pepper, and the crushed dried mint. Mix well with a spoon and set aside.
Boil the egg(s) for 7 minutes, then transfer to a bowl with icy water. Allow 10 minutes of cooling time, peel and cut the egg(s) into 4 slices.
When the potato is done, take it out of the water and let it cool on a plate. Once it’s cool enough to handle by hand, dice into small cubes.
In a cup or small bowl, mix the harissa paste with the juice of a half lemon, 1 tbsp extra virgin olive oil, 1 tbsp water and/or vinegar, and 1 tsp salt.
Slice off a portion of the baguette and cut it in half. Layer the diluted Harissa onto both sides of the bread.
Add in some of your pre-prepared Tunisian Salad, followed by the diced potatoes, tuna, eggs, olives, and capers.
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