Name: Fricassee tuna melt
Ingredients: 200g jarred (or tinned) tuna in olive oil (drained weight) – save the oil for the tapenade; 100g mayonnaise; ½ red onion, finely diced (90g); fine sea salt and black pepper; 150g pitted black olives; 2 garlic cloves; 1½ tbsp red harissa paste; 1½ tbsp lemon juice; 2 tbsp reserved olive oil from the drained tuna; ½ tsp maple syrup (or runny honey); 100ml olive oil; 1 potato, unpeeled, halved lengthways, then cut into ½cm-thick half-moons (300g); 4 large slices sourdough; 200g grated mozzarella, or low-moisture mozzarella; 20g parsley leaves

Main Easy

Makes 2 very large toasties, to serve 4

Prep 15 min

Cook 20 min

Double carbs, melted cheese, tuna mayo, harissa tapenade … this is an unashamed beast of a sandwich in which Tunisian tuna fricassee meets the tuna melt, and it’s guaranteed to hit the proverbial spot.

Ingredients

FOR THE TUNA MIX
200g	jarred (or tinned) tuna in olive oil (drained weight) – save the oil for the tapenade
100g	mayonnaise
½	red onion, finely diced (90g)
	fine sea salt and black pepper
FOR THE HARISSA TAPENADE
150g	pitted black olives
2	garlic cloves
1½ tbsp	red harissa paste
1½ tbsp	lemon juice
2 tbsp	reserved olive oil from the drained tuna
½ tsp	maple syrup (or runny honey)
FOR THE FRIED POTATOES
100ml	olive oil
1	potato, unpeeled, halved lengthways, then cut into ½cm-thick half-moons (300g)
TO ASSEMBLE
4	large slices sourdough
200g	grated mozzarella, or low-moisture mozzarella
20g	parsley leaves

Method

Put the tuna in a bowl, break it up with a spoon, then mix in the mayo, onion, a quarter-teaspoon of salt and a few grinds of black pepper.
Put all the tapenade ingredients in a food processor and blitz to a chunky paste.
Put the 100ml olive oil for the potatoes in a large, nonstick frying pan on a medium-high heat, then fry the potato slices, flipping often, for 10-12 minutes, until golden brown on both sides. Use a slotted spoon to transfer the potatoes to a plate lined with kitchen paper, to drain, then season with a half-teaspoon of salt.
To assemble the toasties, spread each slice of bread with a quarter of the tapenade, then top with a 50g sprinkling of grated mozzarella. Divide the tuna mix between two of the slices of bread, then top that with the fried potatoes. Put the parsley leaves on top of the potatoes, then carefully close each sandwich by putting the two tapenade and cheese-topped bread slices on top.
Return the frying pan to a medium heat, lay one of the sandwiches in the pan and fry for about six minutes, flipping it once halfway through, until golden and toasted on each side, and with melted cheese inside. Remove from the pan and drain on a rack or plate lined with kitchen paper, then repeat with the second sandwich.
Slice each sandwich in half, and serve immediately.