Ingredients:
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1 small Yukon Gold potato (3 ounces)
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2 large eggs
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4 teaspoons extra-virgin olive oil, or more as needed
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4 hot dog buns, preferably Martin’s Potato Long Rolls
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Harissa, to taste
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Two (5-ounce) cans tuna in oil, drained and roughly flaked
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1/4 cup Kalamata olives, green olives or oil-cured black olives, pitted and halved
Preparations:
Bring a small saucepan of water to boil over high heat. Add the potato and boil for 17 minutes, then add the eggs and boil for an additional 8 minutes.
While the potato and eggs are cooking, prepare an ice bath in a large bowl.
Check the potato for doneness; it should be easily pierced with a knife. Drain and transfer the potato and eggs to the ice bath until cool enough to handle.
Peel and quarter the eggs; they will still be a touch jammy in the center. Quarter the potato (the peel may come off) and thinly slice each quarter crosswise.
In a large nonstick pan over medium-low heat, warm the olive oil until shimmering. Toast the rolls on the outside, until warmed through, about 90 seconds per side, then transfer to a paper towel-lined plate.
To assemble the sandwiches, spread a liberal amount of harissa in each roll. To each roll, add 2 egg quarters and a few potato slices. Add the tuna and top with the olives. If you like, garnish with an additional drizzle of olive oil and/or dash of harissa
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