Tuna sandwiches are a lunchtime staple. Everyone’s got their favorite version. In America, it’s all about the pickles and celery. In Israel, they make something called “Tuna Fricassee” which combines tuna, eggs, and potatoes, along with hot spices. It’s influenced by North African immigrants and looks amazing. 

Here is the recipe, courtesy of Hadassah magazine:

Ingredients

4 eggs
2 large potatoes 
4 cans tuna packed in oil
1/3 cup mayonnaise
Freshly ground black pepper
Garlic powder to taste
Small package arugula
Pinch finely grated lemon zest
Focaccia bread
Prepared roasted red pepper sandwich spread

1. Place whole eggs and whole peeled potatoes in a medium pot and fill to cover with water. Bring to a boil, then lower heat and simmer for 15 minutes. After 15 minutes, remove the hard-boiled eggs with a slotted spoon and place in a bowl. Run cold water over the eggs to shock them.

2. Continue simmering the potatoes for an additional 10 minutes, or until fork tender. Spill the water from the pot and place potatoes in a bowl to cool slightly. Once cooled, peel the boiled eggs, then place both the eggs and potatoes in the fridge to chill until cold. This will make them easier to slice.

3. Meanwhile, prepare the tuna mixture by mashing the canned tuna with the mayonnaise and black pepper and garlic powder, to taste. Wash and spin dry the arugula in a salad spinner.

4. Assemble the sandwich: Spread each side of the sliced focaccia with about 1 tablespoon of red pepper spread. Top with 2-3 thick slices of boiled potato, tuna mixture, 2-3 slices of hard-boiled egg, a few leaves of arugula and a small pinch of finely grated lemon zest. Wrap tightly and keep in the fridge until serving.

The author of the sandwich enjoyed hers during a sunrise picnic atop Mt. Masada. While I won’t be having quite as much fun dining in my own kitchen, I’m excited to try Tuna Fricassee anyway. As usual, I’ll add my own touch to the recipe by including some sliced black olives. Yum!

Do you like tuna sandwiches?