Ottolenghi Fricassee-Inspired Tuna Melt

Serves 2
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Directions

  1. 1Start by slicing the potatoes into thin, half-moon shapes.
  2. 2Pour olive oil into a frying pan and add the sliced potatoes.
  3. 3Prepare the tuna mix by flaking tuna, adding mayonnaise and finely diced red onion.
  4. 4Dice the red onion finely and add it to the tuna and mayonnaise mixture.
  5. 5Combine black and green olives, garlic, lemon juice, maple syrup, harissa, and the reserved tuna oil in a food processor.
  6. 6Blend the tapenade ingredients until it forms a chunky paste.
  7. 7Check the fried potatoes; they should be golden brown and crispy, with different textures.
  8. 8Remove the potatoes from the pan, trying to leave some olive oil in the pan for frying the sandwich.
  9. 9Sprinkle salt over the fried potatoes.
  10. 10Spread tapenade on two slices of sourdough bread.
  11. 11Add grated mozzarella on top of the tapenade on both bread slices.
  12. 12Add the tuna mixture to one of the bread slices.
  13. 13Place the fried potatoes on top of the tuna mixture.
  14. 14Add parsley leaves on top of the potatoes.
  15. 15Close the sandwich with the other slice of bread.
  16. 16Fry the sandwich in the pan until golden and toasted on both sides, and the cheese is melted.
  17. 17Cut the sandwich in half.
  18. 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.