While this version of tuna salad is significantly more involved than just adding chopped onions, celery and pickle relish to a can of tuna, it is well worth the extra effort. The potatoes make the tuna salad creamy and the lemon juice gives it a good tang. —WeLike2Cook
7-oz. cans of water-packed tuna
large Yukon Gold potato, peeled, cubed (½-inch pieces)
extra virgin olive oil, plus more for drizzling
fresh parsley, chopped
capers, drained and rinsed
green olives, sliced (optional)
large hard-boiled eggs, sliced
Harissa (Tunisian hot chili sauce)
crusty hoagie rolls
kosher salt to taste
freshly ground black pepper
In This Recipe
In a large bowl, combine the lemon juice, olive oil, drained capers, parsley, salt and pepper and whisk to mix well.
Place canned tuna and potato cubes to the bowl and toss gently to coat with the dressing.
Split hoagie rolls in half and lightly toast under the broiler., and spread bottom halves with harissa paste.
Load a gracious amount of tuna salad onto the bread and top with egg slices. Drizzle a little olive oil over the fillings and serve with homemade potato chips or fries.