Harissa-Spiced Tuna Tartines

• 份量: 4
• 总时间: 25 Minutes

配料

10- to 12-ounce baguette OR two 8-inch crusty rolls or ciabatta rolls

5 tablespoons extra-virgin olive oil, divided

Three 5-ounce cans olive oil–packed tuna OR water-packed tuna, drained and flaked

½ cup pitted green olives OR pimento-stuffed green olives, chopped

2 medium celery stalks, chopped OR 1 small fennel bulb, trimmed, halved lengthwise, cored and thinly sliced

5 to 6 teaspoons harissa paste, divided

2 teaspoons grated orange OR lemon zest, plus 1½ tablespoons orange OR lemon juice

½ teaspoon ground coriander OR ground cumin

Kosher salt and ground black pepper

¼ cup mayonnaise OR plain whole-milk yogurt

步骤

Heat the broiler with a rack about 6 inches from the element. Cut the baguette in half crosswise, then split each half horizontally to create 4 similarly sized pieces. If using rolls, cut in half horizontally. Pull out some of the interior crumb from each piece, slightly hollowing out the centers and creating boat shapes. Place the bread cut side up on a broiler-safe rimmed baking sheet. Brush with 3 tablespoons oil.

In a medium bowl, stir together the tuna, olives, celery, 2 to 3 teaspoons harissa, the orange zest, coriander and the remaining 2 tablespoons oil. Taste and season with salt and pepper. In a small bowl, whisk together the mayonnaise, orange juice and remaining 3 teaspoons harissa; set aside for serving.

Divide the tuna mixture evenly among the baguette pieces. Broil until the edges of the bread are golden brown and crisp, about 2 minutes. Remove the baking sheet from the oven. Drizzle the tartines with the mayonnaise mixture and serve.

备注

Optional garnish: Fresh flat-leaf parsley OR fresh dill OR thinly sliced radishes OR a combination

A tartine is a slice of bread with toppings—basically, an open-faced sandwich. Here, instead of basic tuna salad sandwiches, we make tartines and give them a Mediterranean spin by spicing things up with harissa, a North African chili sauce and an essential Milk Street pantry ingredient. Olives lend brininess, orange zest brightens the flavors and coriander adds floral notes. In a nod to the classic, we keep the familiar crunch of celery; feel free to swap in fresh fennel if you have it. Instead of stirring mayonnaise into the tuna mixture, we spike mayonnaise with harissa and citrus juice, then drizzle it over the open-faced sandwiches.