Name: Tuna Harissa
Ingredients: 22½ oz. water; 4 oz. oil; Lemon juice from 5 lemons; 1 hard boiled egg, sliced; 5 large lemons, cut lengthwise from top to bottom (but not all the way); Olive oil, as needed (for searing tuna); Salt and pepper, to taste; Fried dough; 17½ oz. kosher salt; 17½ oz. sugar; 1 to 1½ lbs. fresh tuna loin, skinned and deboned, cut ¾″ wide and 3″ long; 2 medium Yukon potatoes; 4 Tbsp. Moroccan curried lemon; 35 oz. all-purpose flour; Oil (for deep frying); 1 red onion, sliced very thin; Cumin, to taste; 5 cloves of garlic; 4 Tbsp. pitted Kalamata black olives, sliced; Extra virgin olive oil, as needed (for drizzling); 2 medium Yukon Gold potatoes; 1¾ oz. dry yeast; Salt, to taste; 1 oz. sugar; Tunisian harissa to taste; 1 lb. of spicy dry pepper; 1 Tbsp. salt; 1 tsp. kosher salt; 2 Tbsp. brandy

Preparation info

Difficulty
Medium

Appears in

Sandwiches of the World

By Battman

Published 2007

About

Requires advance preparation

Ingredients

Sandwich

1 to 1½ lbs. fresh tuna loin, skinned and deboned, cut ¾″ wide and 3″ long
Salt and pepper, to taste
Olive oil, as needed (for searing

Sandwich
Fish course
Pescatarian

Method

In a large pot with salted water, blanch the lemons for one minute. Strain and dry them. In a mixing bowl, mix the lemons with the rest of the ingredients. Transfer to a glass jar and refrigerate for 3 weeks.

In an electric mixer bowl, place the flour, dry yeast, sugar, oil, water, and brandy, and whisk on slow speed for 3 minutes. Add salt and mix

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Ingredients

Sandwich

Method

Part of