Tuna Bocadillo

I was starving and hurrying. I neglected to put extra mayo and harissa on the bread but it was still delicious.

There are an infinite variety of sandwiches throughout the world. North Africa is no exception. Our bland tuna fish sandwiches that we were raised on can’t hold a candle to the intriguing combinations of this Tuna Bocadillo from Morocco and other countries. The key is the ubiquitous harissa, a hot pepper paste that flavors this sandwich.

While there are a number of ingredients and variations, I tend to keep mine rather simple. I will occasionally be extravagant and add more ingredients as the mood strikes me.

I don’t normally have nor make bocadillo but French bread is typical in former French colonies. It is typically cut and served like an American hoagie or sub. I only had my homemade white bread which was more boring but still delicious.

I also combined three of the ingredients for ease which are normally layered. My sandwich consisted of canned tuna, mayonnaise and harissa mixed together and sliced manzanilla olives. The combination of soothing mayo, spicy harissa and briny olives with the boring canned tuna is certainly an upgrade from my American school days.

Some typical ingredients can include the following with the tuna and bread.

Oil

Vinaigrette

Mayo

Harissa

Olives

Carrots - sliced and cooked

Potatoes - sliced and cooked

Onions - diced

Rice - cooked

Eggs - hard boiled and sliced

Capers

Tomatoes - sliced

Lettuce - shredded

Edam cheese - grated