Tunisian Tuna Sandwich
2 medium Yukon Gold potatoes, peeled, cubed (½-inch pieces)
4 hard boiled large eggs
32 oz. albacore tuna, drained
½ cup capers, drained
½ cup chopped parsley
¼ cup preserved lemon, chopped
¾ cup fresh lemon juice
¾ cup extra virgin olive oil, plus more for serving
Salt and pepper
4 demi baguettes
Harissa
Cover the cubed potatoes with cold, salted water in a small saucepan. Bring to a simmer and cook until tender, about 20 minutes. Drain.
In a large bowl, combine the tuna, capers, parsley, preserved lemon, lemon juice, olive oil, ¼ teaspoon salt and ½ teaspoon pepper and mix with a fork. Fold in the potatoes and then the egg slices.
Split the demi baguettes in half lengthwise; pull out and discard the soft insides. Spread one half of each with a little harissa and stuff with the tuna mixture. Drizzle with olive oil. Close the sandwiches and cut each in half.