Hmiss Sandwich with Tuna and Potatoes (Moroccan Bocadillo)

Ingredients

• Moroccan bread (or pita bread)4 loaves
• canned tuna (in brine or olive oil)200 g (2 cans)
• potatoes3 medium
• tomatoes2
• green bell pepper1
• onion1 small
• fresh cilantro1 bunch
• harissa (chili paste)1 to 2 tbsp
• ground cumin1 tsp
• lemon juice1 tbsp
• olive oil2 tbsp
• salt and pepperto taste

Instructions

1. 1

   Cook the potatoes in a pot of salted boiling water for 20 minutes. Drain, let cool, then peel and slice into rounds.

2. 2

   Meanwhile, grill the green bell pepper directly over a flame (or in the oven) until the skin blackens. Let it cool in a plastic bag, then remove the skin, seeds, and slice into strips.

3. 3

   Flake the drained tuna with a fork in a bowl. Add the finely chopped onion, chopped cilantro, lemon juice, cumin, harissa, olive oil, salt and pepper. Mix well.

4. 4

   Slice the tomatoes into thin rounds. Open the Moroccan breads in half without separating them completely.

5. 5

   Fill each bread: a layer of tomato slices, a layer of potato slices, the spiced tuna mixture, and a few strips of grilled pepper. Close the sandwich.

6. 6

   Press the sandwich lightly (you can put it under a hot pan for 1 minute to toast it). Serve warm or at room temperature, accompanied by olives and a green salad.