Spicy Sandwich #1: fricassee tuna melt (harissa, tuna, potato)
Some sandwiches are just ‘a quick bite’. This one is: kick, fat, crunch and comfort all in one. We use tuna in olive oil (because flavour), make it creamy with mayo, pair it with a harissa olive tapenade, melt mozzarella on top and finish it off with crispy potato and parsley.
Ottolenghi-inspired, but the way we like it: loaded and perfectly seasoned.
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Recipe: fricassee tuna melt with harissa tapenade
Serves: 2 hearty sandwiches (or 4 halves)
Time: ± 25–35 min
Difficulty: Easy
Ingredients
Tuna mayo
- 200 g tuna in olive oil, jarred (drained weight) – save the oil
- 100 g mayonnaise
- ½ red onion, finely chopped
- fine sea salt and black pepper
Harissa olive tapenade
- 150 g black olives, pitted
- 2 cloves of garlic
- 2 tbsp Lamiri harissa
- 1½ tbsp lemon juice
- ½ tsp Bhut Jolokia infused maple syrup
- The reserved tuna oil
Sandwich
- 300 g potato olive oil
- 4 large slices of sourdough
- 200 g mozzarella (grated or thinly sliced)
- 20 g parsley (leaves)
How to make it
- Crispy potato
Slice the potato paper-thin. Pat dry. Heat a frying pan with a splash of olive oil and fry the slices in batches until golden and crispy. Season lightly with salt and drain on kitchen paper.
- Tuna mayo
Mix the drained tuna with mayo and red onion. Season with salt and pepper. Don’t overmix: chunky = delicious.
- Harissa olive tapenade
Blend (or mash) the olives, garlic, harissa, lemon juice and maple syrup into a rough tapenade. Loosen it up with the reserved tuna oil.
Taste and tweak:
- Want it fresher? Extra lemon.
- Want it bolder? Extra harissa.
- Build + melt
Heat a grill pan, frying pan with a lid or use the oven/grill.
Spread 2 slices of sourdough with tapenade. Divide the mozzarella over them. Spoon a generous layer of tuna mayo on top. Add the potato slices. Top with the parsley leaves. Place the remaining 2 slices of sourdough on top.
Fry/grill until the bread is crispy and the mozzarella is properly melted. In a pan, a lid works great to melt the cheese faster. The sandwich is ready when the bread is golden brown and crunchy.
Serving tips
- Extra lemon wedges on the side: fat + spicy = needs acid.
- A little extra parsley for freshness.
- A tiny drizzle of that Bhut Jolokia maple syrup on top if you’re into ‘sweet-spicy’.
Common mistakes (make sure you don’t make them)
- Soggy bread: really fry/grill it until crispy and don’t go overboard with moisture in the tuna mayo.
- Potato too thick: it’ll go soft.
- Tepid cheese: mozzarella needs to melt, not just “get a little warm”. Use a lid or oven/grill.
Are you crazy about spicy food? Then check out the rest of our recipes.
