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Tunisian Inspired Tuna Slider

by Tribes-A-Dozen on January 13, 2015

Tunisian Inspired Tuna Slider
Prep time
Cook time
Total time
Inspired by the traditional Tunisian Sandwich, this delectable multilayered tuna slider easy to make and incredibly satisfying. Canned or preserved tuna is used traditionally. But seared fresh tuna elevates this comfort food into something else altogether.
Serves: 24
  • 1 Voilà! Hallah Traditional Egg Bread Mix
  • Or
  • 24 small rolls
  • 2 lbs. tuna steaks, seared to preference
  • 6 medium Yukon Gold, baked
  • 6 large eggs, boiled
  • 12 mini sweet peppers, grilled or sautéed in olive oil
  • ¼ cup harissa*
  • 48 black Moroccan olives
  • ⅓ capers, drained
  • ¼ preserved lemon, minced
  • Parsley, 24 clusters of leaves
  • 1 lemon, halved
  • Olive oil
  • Black pepper and salt, to taste
  • *Harissa, a North African hot red pepper sauce, and preserved lemons are available at specialty food markets.
  1. Place the washed and scrubbed potatoes in a covered baking dish and bake for 1 hour on 425° F.
  2. If baking from a Voilà! Hallah mix, prepare dough as directed on the box. Instead of shaping into a loaf, divide the dough into 24 balls. After brushing the balls with egg wash sprinkle with cracked black pepper and some sea salt. Let rise and continue as instructed and bake for about 20 minutes. Check for doneness. The buns can be prepared in advance and frozen.
  3. Place eggs in a pot and cover with cold water. Bring to a simmer, cook for 10 minutes and turn off the burner. Carefully pour the hot water, fill the pot with cold water and, once cooled, shell the eggs.
  4. Grill or sear the tuna steaks with olive oil in a cast iron skillet to desired degree of doneness. Grill or sauté the mini peppers in olive oil. Cut lengthwise in half and discard the seeds and any charred skin. Cut the potatoes and the eggs across into ¼ inch slices. Cut the tuna steaks across into thin strips. All this can be done while the buns are rising and or baking.
  5. To assemble, cut the buns crosswise in half. Spread the bottom piece with harissa, sprinkle with a bit of preserved lemon. Lay a slice of tuna sprinkle with few drops of lemon and few capers. Then place a slice of egg, sprinkle with salt, a piece of sweet pepper and parsley. On top, put a slice of potato, squeeze few drops of lemon and sprinkle with salt and cracked pepper. Then put two halved olives. Cap with the other half of the bun smeared with harissa and some preserved lemon. Stick a toothpick to keep it together. This is only a suggestion and you may assemble the ingredients in the order you wish. Enjoy!
  6. ©2014 Tribes-A-Dozen, by Leah


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