Moroccan Tuna Bocadillo Sandwich

Ingredients

• 3 oz HIDDEN BAY® Tuna Chunk Tongol Light in Water No Additives, Drained
• 1 ea Baguette French Partial Baked 19-22" 10.5 Ounce Frozen, Split and Toasted
• 2 oz Mayonnaise Heavy Duty Deluxe
• 1 oz Paste Cumin Harissa Spicy Dry Delivers within 3-5 Business Days
• 1 ea Egg Hard Cooked Peeled Average 227 Cnt in Brine Tub Refrigerated, Chopped
• 6 ea Olive Kalamata Pitted Black Average 201-230 Pound Tub, Chopped
• 1/2 ea Tomato Round Red 6X6 Large Stage 5 Light Red Fresh, Seeded and Diced
• 1/4 oz VILLA FRIZZONI® Oil Olive Extra Virgin, in Tin
• 2 oz Lettuce Shredded, Fresh
• 2 oz Potato Diced Extra Large Fresh, Cooked and Chilled

Preparation

1. Combine mayonnaise and harissa, and set aside.
2. In a bowl, combine tuna, egg, olives, tomatoes, lettuce and chopped potatoes. Toss with olive oil.
3. Take toasted baguette and spread harissa mayo.
4. Put salad and tuna down the center. Cut in half and serve.

• Servings: 1
• Type: Lunch, Dinner, Entree
• Categories: The Dish, Recipes
• Tags: Dinner, Entrée, Lunch, Sandwiches, Seafood
• Print