Italian Tuna and Shaved Fennel Sandwich with Black Olive Paste Recipe

Italian Tuna and Shaved Fennel Sandwich with Black Olive Paste Recipe

  • 1 baguette, split in half and cut into 4 sections
  • 1 small fennel bulb
  • Juice of 1 lemon (about 1/4 cup)
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1/4 cup black or green olive paste or tapenade
  • Peel of 1/4 preserved lemon, very thinly sliced (optional)
  • 10 to 12 ounces finest imported Italian tuna packed in olive oil, drained
  • 1 tablespoon harissa or other hot pepper sauce
  1. Preheat the oven to 325°F
  2. Individually wrap the 4 sections of baguette in aluminum foil and set in the oven to warm, about 10 minutes. Trim the fennel bulb of any fronds or stalks and remove a slice or two from the root end. Using a mandoline, a sharp knife, or a food processor, shave the fennel as thin as possible —the shavings should be nearly transparent. Toss the fennel with the lemon juice, olive oil, a pinch of salt, and some pepper. Set aside.
  3. Remove one of the baguette sections from the oven. Spread the bottom half with a tablespoon or so of the olive paste. Lay on top 2 to 4 slices of preserved lemon, if using. Arrange one fourth of the tuna on the sandwich. Dot with some of the harissa, and top with a scattering of the fennel salad. Close the sandwich and wrap up again with foil. Set aside. Repeat with the remaining bread to form 4 sandwiches. Cut each in half through the foil and serve.
  4. Leftovers: Assembled sandwiches will keep for eight hours or so, but no more. As they sit, the bread gets a little soggy, but that isn't such a bad thing.