2 eggs
185g can tuna in oil, drained
3 tbsp Best Foods mayonnaise
1 tsp habanero hot sauce
1/2 tsp black pepper
2 tsp extra virgin olive oil
1/4 small preserved lemon, rinsed and finely sliced
1/4 medium red onion, diced
12 kalamata olives, pitted and roughly chopped
1/3 cup italian parsley, chopped
1/3 cup Edam cheese, grated
8 large slices of white sourdough bread

Set a sieve over a small bowl and add canned tuna to drain.

Bring a small pot of water to a boil, add eggs and cook for 10min. Transfer eggs to a bowl of cold water to cool. Remove shells underwater and cut hard boiled eggs in six.

In a large bowl add mayonnaise, hot sauce, black pepper, extra virgin olive oil and preserved lemon and stir until combined. Add drained tuna and coat with the mayonnaise. Add the red onion, black olives, Edam cheese and italian parsley and mix through. Lastly add the chopped egg and carefully mix until combined.

Heat a grill pan over medium-high heat.

Spread the tuna mix across four slices of bread. Top with the remaining slices, then brush with olive oil and grill in the hot pan until toasted. Use a cast-iron pot lid to weigh down the sandwiches as they cook. Brush with olive oil and flip. Cut and serve.