This recipe was adapted from Luke Pyenson and featured on the Washington Post – to see the original and read his story, click here!
- 1 small Yukon Gold potato (3 ounces)
- 2 large eggs
- 4 teaspoons Les Moulins Mahjoub Organic extra-virgin olive oil, or more as needed
- 4 hot dog buns, preferably Martin’s Potato Long Rolls
- Les Moulins Mahjoub Traditional Harissa, to taste
- Two (5-ounce) cans tuna in oil, drained and roughly flaked
- 1/4 cup Les Moulins Mahjoub Natural Meski Olives with Harissa
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. (You may need to add more water to the pot if some has evaporated.) While the eggs and potatoes 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 some tuna and top with the olives. If you like, garnish with an additional drizzle of olive oil and/or dash of harissa.