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1
To make the harissa:
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2
Bring a kettle of water to the boil. Cool slightly. In a heat-proof bowl, pour boiling water over sun-dried tomatoes to reconstitute. Let sit 10 minutes while you continue with recipe.
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3
Toast spices lightly in a heavy skillet until fragrant; empty into bowl of mini-processor. Cover, start motor and grind them coarsely.
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4
Add chopped peppers and garlic to spice grinder. Drain tomatoes, reserving soaking water for another use, and pat dry with paper towels,. Add tomatoes to puree; cover and whiz until pureed. Add olive oil, a few tablespoons at a time, whizzing until blended. Add a pinch or two of salt and Aleppo pepper and blend. Scrape into a container. Makes extra harissa.
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5
To assemble sandwich:
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6
Toast bread lightly
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7
Take each half of the cut clove of garlic and rub crusts and inner face of each slice of toasted bread.
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8
In a small bowl, whisk 1 tablespoon mayonnaise, 1 teaspoon harissa and a squirt of lemon juice.
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9
Spread harissa mayonnaise generously on each slice. Layer bottom half with tomato, 3-4 slices of egg, a few spoonfuls of tuna (drained and flaked), finely chopped cured lemon, optional chopped olives, and arugula. Top with remaining slice of bread. Press together slightly, cut in halves on the diagonal, secure each half with a decorative toothpick if desired, and serve.
