Moroccan Tuna Bocadillos With Olives, Potatoes and Harissa

Name: Moroccan Tuna Bocadillos With Olives, Potatoes and Harissa
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Moroccan,African
Ingredients: 1 French baguette, or khobz; 2 tablespoons olive oil, mayonnaise, or vinaigrette, optional; 2 tablespoons harissa, or hot sauce; 1 (15-ounce) can tuna, drained; 1/2 medium potato, diced, boiled, or steamed; 1 carrot , diced, boiled, or steamed; 2 large hard-boiled eggs, chopped or sliced; 1/2 medium red onion, minced or slivered; 1/4 cup olives, sliced, or chopped capers; 1/2 medium tomato, chopped or sliced; 1 cup boiled rice; Edam cheese, grated, for garnish; Chopped lettuce, for garnish

A Moroccan-style sandwich, a variation of the Spanish bocadillo, combines tuna, potato, onions, and olives, allowing for various additional fillings.

⭐ 4.1 (13 reviews) Prep: 30 minCook: 20 minTotal: 50 minYields: 4 servings

Category Tags:

Entree Dinner Lunch Sandwich

Cuisine Tags:

Moroccan African

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Instructions

Boil or steam potatoes and carrots; boil and chop eggs; and boil rice.
Slice tomatoes, chop lettuce, chop onions, slice olives, and grate cheese.
Slice bread lengthwise. Optionally, brush with olive oil or vinaigrette, or spread with mayonnaise, then add harissa or hot sauce.
Stuff the bread with tuna, onion, olives, cooked potatoes, and any other chosen ingredients, using moderation.
Serve immediately or refrigerate well-wrapped sandwiches for up to two days.

Nutritional Info (per serving)

Calories: 830 kcal

Carbohydrate: 122 g

Cholesterol: 144 mg

Fiber: 9 g

Protein: 53 g

Saturated Fat: 4 g

Sodium: 1670 mg

Sugar: 14 g

Fat: 15 g

Unsaturated Fat: 0 g