ITALIAN TUNA AND SHAVED FENNEL SANDWICH WITH BLACK OLIVE PASTE

Italian Tuna and Shaved Fennel Sandwich with Black Olive Paste image

Provided by Mitchell Davis

Yield Makes 4 sandwiches

Number Of Ingredients 9

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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

Steps:

Preheat the oven to 325°F
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.
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.
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.