Italian Tuna And Shaved Fennel Sandwich With Black Olive Paste
Serves: 4
Gabriella Kub
1 January 1970
Based on User reviews:
27
Spice
55
Sweetness
45
Sourness
37
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 325°F Individually wrap the 4 sections of baguette in aluminum foil and set in the oven to warm, about 10 minutes
2
Trim the fennel bulb of any fronds or stalks and remove a slice or two from the root end
3
Using a mandoline, a sharp knife, or a food processor, shave the fennel as thin as possible —the shavings should be nearly transparent
4
Toss the fennel with the lemon juice, olive oil, a pinch of salt, and some pepper
5
Set aside
6
Remove one of the baguette sections from the oven
7
Spread the bottom half with a tablespoon or so of the olive paste
8
Lay on top 2 to 4 slices of preserved lemon, if using
9
Arrange one fourth of the tuna on the sandwich
10
Dot with some of the harissa, and top with a scattering of the fennel salad
11
Close the sandwich and wrap up again with foil
12
Set aside
13
Repeat with the remaining bread to form 4 sandwiches
14
Cut each in half through the foil and serve
15
Leftovers: Assembled sandwiches will keep for eight hours or so, but no more
16
As they sit, the bread gets a little soggy, but that isn't such a bad thing
17
Preheat the oven to 325°F Individually wrap the 4 sections of baguette in aluminum foil and set in the oven to warm, about 10 minutes
18
Trim the fennel bulb of any fronds or stalks and remove a slice or two from the root end
19
Using a mandoline, a sharp knife, or a food processor, shave the fennel as thin as possible —the shavings should be nearly transparent
20
Toss the fennel with the lemon juice, olive oil, a pinch of salt, and some pepper
21
Set aside
22
Remove one of the baguette sections from the oven
23
Spread the bottom half with a tablespoon or so of the olive paste
24
Lay on top 2 to 4 slices of preserved lemon, if using
25
Arrange one fourth of the tuna on the sandwich
26
Dot with some of the harissa, and top with a scattering of the fennel salad
27
Close the sandwich and wrap up again with foil
28
Set aside
29
Repeat with the remaining bread to form 4 sandwiches
30
Cut each in half through the foil and serve
31
Leftovers: Assembled sandwiches will keep for eight hours or so, but no more
32
As they sit, the bread gets a little soggy, but that isn't such a bad thing