I was recently watching Anthony Bourdain’s Parts Unknown episode about Tangier in Morocco (I know I am sooooooo behind – haha. I rarely watch TV shows) and the Tuna Bocadillo caught my attention. Maybe because it had fries in it? I don’t know haha. But I love a good tuna melt, and have always been fascinated with Nicoise salad (will eventually make a version of my own) and well breakfast sandwiches.
Anyway. I have kind of made a tuna melt boccadillo breakfast sandwich with some essence of Nicoise here. I think. You tell me 😛
Unfortunately I was reluctant to use anchovy paste because the tube I had in the fridge said use within a month and it had definitely been much longer since I last used the thing… so I left it out. BUT next time I make it I will definitely add some in for extra salty goodness.
So here is what I did!
What Ya Need:
- Good chewy dense white bread *** (Ciabatta, baguette etc..) (*** Alternate: these days I prefer a fluffier softer bread like an oily foccaccia or pane bianco)
- Hash browns cooked in olive oil (I fried up a good quality frozen kind to save time and added a little dried onion and garlic powder)
- Tuna Mix (see recipe below)
- Emmenthaler cheese (***alternate: smoked havarti or cacciocavalo or the like)
- Over easy egg cooked in olive oil
- Crack pepper
Tuna Mix: (with updated alternative version!)
- 1 can of Raincoast Smoked Wild Tuna (If you can’t get it well it won’t taste the same but try to find a smoked tuna or at least a very good quality canned tuna. Or cook up an tuna steak and use that!)
- Approx 1 – 1 1/2 tablespoons olive oil mayo (or to taste – regular or Japanese mayo is find too)
- 1 teaspoon lemon zest (***optional)
- 1 1/2 teaspoons capers or to taste (***optional)
- 6-8 Manzilla olives chopped (or your favorite olive! I just had these on hand in the fridge) (***optional)
- 1 tablespoon finely minced red onion
- Fresh cracked black pepper
- Pinch smoked salt
- Dash red chili flakes (***optional)
- Anchovy paste (as much as you can handle!!!)
*** Alternate version:
I have made this again and I actually prefer a simpler recipe now. I skip the lemon, capers and olives and just go with even more anchovy paste. And in skipping the olives I opt to put the sandwich on olive bread if possible.
NOTE: When I make this again maybe I will feel adventurous and add actual anchovies… And perhaps I will oven roast some red potato circles to be even more Nicoise-esque… heck maybe I will locate some Nicoise olives to go the extra mile.Perhaps some fresh arugula added would be a nice addition.
You could also leave out the olives and anchovy and opt to add avocado. That would be yummy too. Reminds me of my mean tuna melt recipe. More on that another time 😀
Mix with fork til combined.
Toast Ciabatta or baguette. Top one side with cheese. Melt in oven with cooked hash browns on top so they stick into the cheese (and hence don’t fall out when you eat it!). Put tuna mix on top of the hash and cheese. Top the tuna with a freshly pan fried over easy egg. Enjoy!