Algerian tuna casse-croûte (soumara sandwich)

Method

1. 1

   Boil the potatoes in salted water for about 20 minutes until tender, and boil the eggs for 10 minutes, then peel them; cut the potatoes into small cubes, the eggs into slices, the tomato into cubes and the olives in half.

2. 2

   In a small bowl, mix the harissa with the tomato paste, vinegar, 2 tablespoons of the olive oil, the salt, cumin and black pepper to make a thick, hot red sauce.

3. 3

   Split the baguettes lengthways without cutting all the way through, and spread both inner sides generously with the red sauce so the bread soaks up its colour and heat.

4. 4

   Fill each baguette with a layer of flaked tuna, then the potato cubes, egg slices, tomato and olives, and drizzle with the remaining olive oil and a light pinch of salt.

5. 5

   Close the baguette, press it down slightly, cut it in half and serve straight away, cold or lukewarm; it is one of Algeria's most popular street foods, especially in eastern cities such as Annaba and Tébessa, where it is sold in shops and during the Eid holidays.