Tunisian Tuna Sandwich

2 medium Yukon Gold potatoes, peeled, cubed (½-inch pieces)
4 hard boiled large eggs 

32 oz. albacore tuna, drained 

½ cup capers, drained 

½ cup chopped parsley 

¼ cup preserved lemon, chopped

¾ cup fresh lemon juice 

¾ cup extra virgin olive oil, plus more for serving 

Salt and pepper 

4 demi baguettes 

Harissa

Cover the cubed potatoes with cold, salted water in a small saucepan. Bring to a simmer and cook until tender, about 20 minutes. Drain.

In a large bowl, combine the tuna, capers, parsley, preserved lemon, lemon juice, olive oil, ¼ teaspoon salt and ½ teaspoon pepper and mix with a fork. Fold in the potatoes and then the egg slices.

Split the demi baguettes in half lengthwise; pull out and discard the soft insides. Spread one half of each with a little harissa and stuff with the tuna mixture. Drizzle with olive oil. Close the sandwiches and cut each in half.