Tunisia-Tunisian Fricassees

Ingredients:

• 1 small Yukon Gold potato (3 ounces)

• 2 large eggs

• 4 teaspoons extra-virgin olive oil, or more as needed

• 4 hot dog buns, preferably Martin’s Potato Long Rolls

• Harissa, to taste

• Two (5-ounce) cans tuna in oil, drained and roughly flaked

• 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