Ingredients
1 Can (7oz 200 gr) tuna in olive oil
1 Tablespoon extra virgin olive oil
1 Tablespoon of shallots chopped
1 Teaspoon Harissa
1 Tablespoon non pareil capers
1 Teaspoon roasted red peppers chopped
1 Tablespoon of pitted green olives chopped
1 Tablespoon of pitted Kalamata olives chopped
1 Hard boiled pasture raised egg chopped
Teaspoon of parsley chopped
Pinch of chopped Tarragon
Pinch of Thyme chopped
1 Teaspoon of preserved lemons chopped
1 Roma Tomato sliced
5 Small Cornichons sliced in half
2 Lettuce leafs
Bread (baguette or sliced bread)
Preparation
Put the drained tuna and all the ingredients (except for the tomato, sliced Cornichons and lettuce leafs)in a bowl and mix gently. Slice open the baguette, lay a lettuce leaf on each slice of the bread, spread the sliced tomatoes and Cornichons on the lettuce leafs and scoop in the tuna spread. Bon Appetit !
