Niçoise-style Pita Pocket Sandwich
A hearty pita sandwich filled with house-made tuna, vegetables, and scallion sauce.
Ingredients
herb pita pocket bread
1/2
Cantonese lettuce
30 g
scallion sauce
15 g
cherry tomatoes
20 g
soft-boiled egg
30 g
black olives (salt-cured)
5 g
cucumber (cut into thick strips)
3 g
red and yellow bell peppers (cut into thick strips)
10 g
house-made tuna
35 g
Pecorino Romano hard sheep milk cheese
5 g
Italian parsley
a pinch
Instructions
1
Preparation
Make the scallion sauce: Whisk together mustard (1 tbsp), salt, pepper, and red wine vinegar (90 ml). Slowly drizzle in vegetable oil (90 ml) and olive oil (270 ml) while whisking, then fold in the grated scallion.
Make the house-made tuna: Rub a layer of coarse salt (15% of the bonito's weight) over the surface of a bonito loin (top half). Top with garlic, red chili, thyme, and bay leaf, then refrigerate overnight. Rinse the bonito under running water, drain well, and place in a pot. Pour in enough olive oil and vegetable oil to cover the fish. Bring to a boil over medium heat, then reduce to low and simmer for 15–20 minutes. Set aside to cool.
2
Assembly
Shape the bread into a pocket. Toss all the ingredients except the soft-boiled egg with the scallion sauce, then stuff them into the pocket. Finish by placing the soft-boiled egg on top.
