300g canned tuna
300g Desiree potatoes, peeled and cut into 2cm pieces
1/2 tsp ground turmeric
20g anchovies, roughly chopped
4 tbsp capers
2 tsp preserved lemon skin, finely chopped
60g black olives, pitted and halved
45ml extra-virgin olive oil
2 tbsp lemon juice
140g preserved piquillo peppers, torn into rough strips
4 medium free-range eggs, hard-boiled, peeled and quartered
20g flat-leaf parsley, leaves picked and torn
black pepper, freshly ground
2 baguettes, cut in half
1 cos lettuce, leaves removed
4 tsp harissa paste
This can be made as a salad by adding the harissa with the olives, and torn cos lettuce leaves with the eggs.
Ebury Press: 2012
Cook the potatoes with the turmeric in plenty of salted boiling water for 10-12 minutes, until cooked.
Drain carefully, making sure none of turmeric water spills (the stains are a pain to remove!).
Place the potatoes in a large mixing bowl and while still hot, add the anchovies, capers, preserved lemon, olives and olive oil.
Mix gently and leave to cool.
Add tuna, lemon juice, peppers, egg and parsley.
Season with black pepper and toss gently. Taste and add salt if it needs it.
Spread harissa inside baguette, line with cos lettuce and fill.