Shared by Itamar Srulovich and Sarit Packer
Shared by Itamar Srulovich and Sarit Packer
Tunisian Tuna Sandwich
Yield: 4-6 ServingsTime: 10 minutes
Tunisian Tuna Sandwich
Yield: 4-6 ServingsTime: 10 minutesFamily Journey
Israel
London
Honey and Co.'s Itamar Srulovich and Sarit Packer grew up in Israel enjoying Tunisian tuna sandwiches like this one at picnics and on the beach. Today, it's on the menu at their deli counters in London.
The duo explains, “While we love a good tuna mayo (in all honesty, we even love the bad ones), this is our gold standard when it comes to a tuna sandwich. A slight riff on the classic Tunisian version, this one is fresh, spiky, and punchy, and just meant to be eaten outside. Just add sunshine.”
Read more about their families in "From Egypt to Israel to London, Honey & Co.'s Beloved Breakfast Tradition" and try their recipes for lentil stew, Yemenite schug, and Sephardi almond cookies called marunchinos.
Ingredients
For the tuna salad
- 3 tins tuna in oil (about 12 ounces drained weight)
- 2 teaspoons harissa paste
- ½ bunch parsley, very finely chopped
- 2 tablespoons capers
- 1 preserved lemon, finely chopped, or 1 tablespoon preserved lemon paste
- 3 celery stalks, finely sliced
For the sandwiches
- 4-6 sandwich-sized ciabatta rolls
- 4¼ ounces roasted red peppers (bell peppers) from a jar (piquillo peppers work particularly well)
- 8 baby potatoes, boiled in salted water, peeled, and sliced
- 4 eggs, hard-boiled, peeled, and sliced
- A sprinkling of flaky sea salt and freshly ground black pepper
- 1 tablespoon harissa paste
Preparation
Step 1
Place the drained tuna in a bowl. Add the rest of the tuna salad ingredients and mix well to combine.
Step 2
Split the bread rolls open and spread the tuna salad in a thick layer over the bottom halves. Finely slice the roasted peppers and distribute over the tuna. Top with the slices of boiled potato and egg, and season with a little salt and pepper.
Step 3
Spread the tablespoon of harissa thinly on the inside surfaces of the top halves of the bread. Place the tops onto the tuna sides to form the lid of the sandwich. Serve at room temperature.
Adapted from “Honey & Co. Daily” by Itamar Srulovich and Sarit Packer (Quadrille, May 2026). Reprinted with permission.
