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Harissa-Spiced Tuna Tartines
A tartine is a slice of bread with toppings—basically, an open-faced sandwich. Here, instead of basic tuna salad sandwiches, we make tartines and give them a Mediterranean spin by spicing things up with harissa, a North African chili sauce and an essential Milk Street pantry ingredient. Olives lend brininess, orange zest brightens the flavors and coriander adds floral notes. In a nod to the classic, we keep the familiar crunch of celery; feel free to swap in fresh fennel if you have it. Instead of stirring mayonnaise into the tuna mixture, we spike mayonnaise with some harissa and citrus juice, then drizzle it over the open-faced sandwiches.
4
Servings
25 minutes
Ingredients
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1
10- to 12-ounce baguette OR two 8-inch crusty rolls or ciabatta rolls
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5
tablespoons extra-virgin olive oil, divided
Directions
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01Heat the broiler with a rack about 6 inches from the element. Cut the baguette in half crosswise, then split each half horizontally to create 4 similarly sized pieces. If using rolls, cut in half horizontally. Pull out some of the interior crumb from each piece, slightly hollowing out the centers and creating boat shapes. Place the bread cut side up on a broiler-safe rimmed baking sheet. Brush with 3 tablespoons oil.
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