Ottolenghi Fricassee-Inspired Tuna Melt
Directions
- 1Flake up tuna into nice chunky pieces.
- 2Flake up tuna into nice chunky pieces.
- 3Flake up tuna into nice chunky pieces.
- 4Mix tuna with mayonnaise.
- 5Mix tuna with mayonnaise.
- 6Mix tuna with mayonnaise.
- 7Dice red onion finely.
- 8Dice red onion finely.
- 9Dice red onion finely.
- 10Add diced red onion to the tuna and mayonnaise mixture.
- 11Add diced red onion to the tuna and mayonnaise mixture.
- 12Add diced red onion to the tuna and mayonnaise mixture.
- 13Put olives, garlic, lemon juice, maple syrup, harissa and reserved tuna oil in a food processor.
- 14Put olives, garlic, lemon juice, maple syrup, harissa and reserved tuna oil in a food processor.
- 15Put olives, garlic, lemon juice, maple syrup, harissa and reserved tuna oil in a food processor.
- 16Blend the ingredients to a chunky paste.
- 17Blend the ingredients to a chunky paste.
- 18Blend the ingredients to a chunky paste.
- 19Slice potatoes into half-moon shapes.
- 20Slice potatoes into half-moon shapes.
- 21Slice potatoes into half-moon shapes.
- 22Heat olive oil in a frying pan.
- 23Heat olive oil in a frying pan.
- 24Heat olive oil in a frying pan.
- 25Add sliced potatoes to the hot oil and fry until golden brown and crispy, about 10-12 minutes, flipping often.
- 26Add sliced potatoes to the hot oil and fry until golden brown and crispy, about 10-12 minutes, flipping often.
- 27Add sliced potatoes to the hot oil and fry until golden brown and crispy, about 10-12 minutes, flipping often.
- 28Remove potatoes from the pan and drain on kitchen paper, then season with salt.
- 29Remove potatoes from the pan and drain on kitchen paper, then season with salt.
- 30Remove potatoes from the pan and drain on kitchen paper, then season with salt.
- 31Spread harissa tapenade on each slice of sourdough.
- 32Spread harissa tapenade on each slice of sourdough.
- 33Spread harissa tapenade on each slice of sourdough.
- 34Sprinkle grated mozzarella over the tapenade on each slice.
- 35Sprinkle grated mozzarella over the tapenade on each slice.
- 36Sprinkle grated mozzarella over the tapenade on each slice.
- 37Divide the tuna mix between two of the slices of bread.
- 38Divide the tuna mix between two of the slices of bread.
- 39Divide the tuna mix between two of the slices of bread.
- 40Top the tuna mix with the fried potatoes.
- 41Top the tuna mix with the fried potatoes.
- 42Top the tuna mix with the fried potatoes.
- 43Place parsley leaves on top of the potatoes.
- 44Place parsley leaves on top of the potatoes.
- 45Place parsley leaves on top of the potatoes.
- 46Carefully close each sandwich by putting the two tapenade and cheese-topped bread slices on top.
- 47Carefully close each sandwich by putting the two tapenade and cheese-topped bread slices on top.
- 48Carefully close each sandwich by putting the two tapenade and cheese-topped bread slices on top.
- 49Fry sandwiches in the pan for about six minutes, flipping once halfway through, until golden and toasted on each side and cheese is melted.
- 50Fry sandwiches in the pan for about six minutes, flipping once halfway through, until golden and toasted on each side and cheese is melted.
- 51Fry sandwiches in the pan for about six minutes, flipping once halfway through, until golden and toasted on each side and cheese is melted.
- 52Remove from the pan and drain on a rack or plate lined with kitchen paper.
- 53Remove from the pan and drain on a rack or plate lined with kitchen paper.
- 54Remove from the pan and drain on a rack or plate lined with kitchen paper.
- 55Slice each sandwich in half and serve immediately.
- 56Slice each sandwich in half and serve immediately.
- 57Slice each sandwich in half and serve immediately.
Ingredients
- 200 g jarred (or tinned) tuna in olive oil (drained weight)
- 200 g jarred (or tinned) tuna in olive oil (drained weight)
- 200 g jarred (or tinned) tuna in olive oil (drained weight)
- 100 g mayonnaise
- 100 g mayonnaise
- 100 g mayonnaise
- 0.5 a red onion red onion, finely diced
- 0.5 a red onion red onion, finely diced
- 0.5 a red onion red onion, finely diced
- 0.25 teaspoon fine sea salt
- 0.25 teaspoon fine sea salt
- 0.25 teaspoon fine sea salt
- 0 few grinds black pepper
- 0 few grinds black pepper
- 0 few grinds black pepper
- 150 g pitted black olives
- 150 g pitted black olives
- 150 g pitted black olives
- 2 cloves garlic cloves
- 2 cloves garlic cloves
- 2 cloves garlic cloves
- 1.5 tablespoons red harissa paste
- 1.5 tablespoons red harissa paste
- 1.5 tablespoons red harissa paste
- 1.5 tablespoons lemon juice
- 1.5 tablespoons lemon juice
- 1.5 tablespoons lemon juice
- 2 tablespoons reserved olive oil from the drained tuna
- 2 tablespoons reserved olive oil from the drained tuna
- 2 tablespoons reserved olive oil from the drained tuna
- 0.5 teaspoon maple syrup (or runny honey)
- 0.5 teaspoon maple syrup (or runny honey)
- 0.5 teaspoon maple syrup (or runny honey)
- 100 ml olive oil for the potatoes
- 100 ml olive oil for the potatoes
- 100 ml olive oil for the potatoes
- 1 potato potato, unpeeled, halved lengthways, then cut into ½cm-thick half-moons
- 1 potato potato, unpeeled, halved lengthways, then cut into ½cm-thick half-moons
- 1 potato potato, unpeeled, halved lengthways, then cut into ½cm-thick half-moons
- 4 slices large slices sourdough
- 4 slices large slices sourdough
- 4 slices large slices sourdough
- 200 g grated mozzarella, or low-moisture mozzarella
- 200 g grated mozzarella, or low-moisture mozzarella
- 200 g grated mozzarella, or low-moisture mozzarella
- 20 g parsley leaves
- 20 g parsley leaves
- 20 g parsley leaves
Equipment
knifefrying panfood processor
Tips
- Use Lamiri harissa for smokiness, otherwise, rose harissa or regular Tunisian harissa works too.
- Leave olive oil in the pan after frying potatoes to fry the sandwich.