You'll need both hands to eat this overstuffed Algerian inspired tuna sandwich, lavished with fiery condiments, a North African take on a the American classic.
Tuna melts are one of my all-time favorite quick and easy comfort foods. It's like something about a grilled cheese, something about melted cheese and warmed bread that makes me feel all nice and fuzzy inside. Tuna melts are a great go-to meal when you're in a hurry, have few ingredients in the house or in this case want to re-use leftovers. I always have bread, canned tuna, bread, and cheese in my kitchen. Today's recipe is my healthier version with an Algerian twist. The combination of tuna, h'miss, harissa, cheese and lemon juice offers a complex and flavorful tableau that innovates the traditional tuna melt. I've made this sandwich open faced many times and it's absolutely delicious. To make it for lunch. Make it for dinner. Take it on a picnic.
Tuna salad is one of the great sandwich standbys, but the usual mayonnaise-laced version is quite unhealthy. My version is mixed in with a ton of delicious veggies that'll delight your taste buds. A few more unexpected additions to this sandwich — I substituted plain Greek yogurt and olive oil for the mayonnaise, lightening up the recipe on fat, cholesterol, and sodium. There is no added salt, as there's plenty of salt from the canned tuna (salt is always included unless you buy a no sodium brand). For something slightly more sophisticated and Algerianized sandwich, I've used Algerian Khoubz Tadjine that gives a hearty Algerian element. You could Matlouh, Batbout, Khoubz el Dar. You could go even healthier by using a Khobz chaïr (an Algerian barley bread) Khoubz ezzraa (Algerian rye bread) or really any whole grain rye bread or your favorite gluten-free or grain-free bread. And optionally make this an open-faced sandwich for even less caloric by using a vegetable as the vehicle.