Ottolenghi Fricassee-Inspired Tuna Melt
Serves 2
Directions
- 1Start by slicing the potatoes into thin, half-moon shapes.
- 2Pour olive oil into a frying pan and add the sliced potatoes.
- 3Prepare the tuna mix by flaking tuna, adding mayonnaise and finely diced red onion.
- 4Dice the red onion finely and add it to the tuna and mayonnaise mixture.
- 5Combine black and green olives, garlic, lemon juice, maple syrup, harissa, and the reserved tuna oil in a food processor.
- 6Blend the tapenade ingredients until it forms a chunky paste.
- 7Check the fried potatoes; they should be golden brown and crispy, with different textures.
- 8Remove the potatoes from the pan, trying to leave some olive oil in the pan for frying the sandwich.
- 9Sprinkle salt over the fried potatoes.
- 10Spread tapenade on two slices of sourdough bread.
- 11Add grated mozzarella on top of the tapenade on both bread slices.
- 12Add the tuna mixture to one of the bread slices.
- 13Place the fried potatoes on top of the tuna mixture.
- 14Add parsley leaves on top of the potatoes.
- 15Close the sandwich with the other slice of bread.
- 16Fry the sandwich in the pan until golden and toasted on both sides, and the cheese is melted.
- 17Cut the sandwich in half.
- 18Serve the sandwich immediately.
Ingredients
- 200 g jarred (or tinned) tuna in olive oil
- 100 g mayonnaise
- 0.5 red onion red onion
- 0.25 teaspoon fine sea salt
- black pepper
- 150 g pitted black olives
- 2 cloves garlic cloves
- 1.5 tablespoons red harissa paste
- 1.5 tablespoons lemon juice
- 2 tablespoons reserved olive oil from the drained tuna
- 0.5 teaspoon maple syrup (or runny honey)
- 100 ml olive oil for the potatoes
- 1 potato potato
- 4 slices large slices sourdough
- 200 g grated mozzarella, or low-moisture mozzarella
- 20 g parsley leaves
Equipment
knifefrying panspoonfood processorslotted spoonplatekitchen paperrack
Tips
- Use crisps inside if you want to speed up the sandwich.
- Save the oil from the tuna to use in the tapenade.
- When frying potatoes, try to leave olive oil in the pan to fry the sandwich.
- For the tapenade, use Lamiri harissa for smokiness, otherwise any other harissa or rose harissa will work too.
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