Jerusalem Sandwich
Sandwiches / Summer / Natalia Schamroth / Serves: 4

8 large slices sourdough rye or wholemeal bread
6 tablespoons harissa (see separate recipe)
4 small potatoes, boiled, peeled and sliced
2 ripe tomatoes, sliced
1 small Lebanese cucumber, thinly sliced
1/2 small red onion, thinly sliced
400g tuna in oil, drained and lightly flaked
1 tablespoon capers, coarsely chopped
2 tablespoons black olives, pitted
2 boiled lemons
sea salt and freshly ground black pepper
3 tablespoons extra virgin olive oil

For the boiled lemons

2 lemons thinly sliced
1/2 teaspoon turmeric
1 teaspoon salt
2 tablespoons lemon juice
1/2 cup extra virgin olive oil


Issue 102
January 2004

Smear 4 pieces of the bread with harissa (see separate recipe) and then combine all the other ingredients in a bowl and mix well. Spoon this tuna mix on to the harissa-smeared bread and firmly press the ‘lids’ on to the sandwiches.

For the boiled lemons

Place the lemons in a stainless steel saucepan, then cover with boiling water and leave for 1?2 hour. Drain, cover the lemons with cold water and bring to the boil. Drain and once again cover lemons with cold water. Add turmeric, salt and lemon juice, bring to the boil, drain and cool. Boiled lemons keep for about 2 weeks. Cover with extra virgin olive oil to store.