This is a sandwich that celebrates very good ingredients. Pick up tuna and some sesame bread sticks in Honey & Spice. You can also find the recipe for sesame bread in Honey & Co: At Home to make a larger sandwich loaf.
TUNA, CAPERS & ROASTED PEPPER SANDWICH
Makes 6–8 sandwiches, depending on the size
INGREDIENTS
2 tins tuna in oil (about 320g/111⁄4oz), drained2 tbsp capers
2 preserved lemons (skin only, discard the pulp), finely chopped
2 tbsp harissa paste
1 small bunch of parsley, leaves picked and chopped
2 tbsp olive oil
2 roasted peppers (roast in a hot oven for 10 minutes)
4 hard-boiled eggs
METHOD
Put the drained tuna in a large mixing bowl. Add the capers, preserved lemon, harissa, parsley and olive oil, and mix well. Use to fill the sandwiches.
Peel the roasted peppers, tear them into thin strips and lay them on top of the tuna. Finally, peel and slice the hard-boiled eggs and add to the sandwiches, allowing about half an egg per sandwich.
This recipe is from Honey & Co: At Home by Sarit Packer & Itamar Srulovich (Pavilion, 2018)
STOCK UP FOR TUNA, CAPERS & ROASTED PEPPER SANDWICH
Our top picks to get you going with this recipe.
El Manar Solid Light Tuna in Virgin Olive Oil
Lamiri Harissa
Wild Mountain Capers
Natural Preserved Lemons
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