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Casse-Croûte Tunisien (Tunisan Tuna Sandwich)

You’ll need both hands to eat this overstuffed tuna sandwich, lavished with fiery condiments and stacks of fixings, a North African take on a French pan bagnat.

Credit: Landon Nordeman

Ingredients

3 tbsp. olive oil
2 cloves garlic, minced
½ small yellow onion, minced
½ small green bell pepper, stemmed, seeded, and minced
1 (15-oz.) can whole peeled tomatoes in juice, drained, crushed by hand
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
4 (8″) Portuguese or hero rolls
2 medium Yukon gold potatoes, boiled until tender, peeled and thinly sliced
1 small English cucumber, thinly sliced
1 medium ripe tomato, thinly sliced
2 (5-oz). cans tuna in oil
½ cup pitted black olives
¼ cup capers, rinsed and drained
4 pepperoncini peppers, drained, stemmed, and halved lengthwise

 

Method :

1. Heat oil in a 10″ skillet over medium-high heat. Add garlic, onion, and pepper, and cook, stirring, until soft, about 6 minutes. Add tomatoes and bay leaf, and cook, stirring, until sauce is thick and slightly reduced, about 3 minutes. Remove and discard bay leaf, season with salt and pepper, and set aside.

2. Assemble the sandwiches: Split rolls horizontally, leaving them intact on one side. Divide tomato sauce among rolls, top with potatoes, cucumber, and tomato, and then tuna; top with olives, capers, and pepperoncini. Drizzle the top of each with harissa; halve sandwiches crosswise to serve.

 


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Raspado de Mango (Mango Ice)

This refreshing frozen treat is a favorite in Mexico.

Credit: Todd Coleman

Ingredients

4 cups bottled or fresh mango juice or nectar
1 cup sugar
½ tsp. kosher salt
2 tbsp. fresh lime juice

 

Method :

Heat 2 cups mango juice, sugar, and salt in a 2-qt. saucepan over medium-high heat, and cook, stirring, until sugar dissolves. Remove from heat, and stir in remaining mango juice and lime juice; let cool. Pour into an 8″ x 8″ baking dish and place in freezer. Freeze, scraping and stirring mixture thoroughly every hour as ice crystals form, to prevent it freezing into a solid mass, until mixture is the consistency of shaved ice, about 4 hours. Spoon into chilled bowls to serve.

 


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Baja Ceviche Tostadas

Inspired by the street foods of coastal city Ensenada, this tostada is a perfect combination of citrus, spicy chiles, and fresh seafood. This recipe was developed by Border Grill Las Vegas executive chef Mike Minor.

Credit: Anna Stockwell

Ingredients

4 2-oz. 1 lb. boneless, skinless halibut (or a similar fish), cut into ¼” cubes
1 lb. peeled, medium shrimp, cut into ¼” cubes
1 cup fresh lime juice
⅓ cup finely chopped cilantro
2 tomatoes, cored and finely chopped
1 medium carrot, finely chopped
1 jalapeño, stemmed, seeded, and finely chopped
½ small red onion, finely chopped
Kosher salt and freshly ground black pepper, to taste


Method :

1. Make the ceviche: In a large bowl, combine halibut, shrimp, and juice. Allow to marinate for 20 minutes. Drain and discard all but ½ cup juice. Add remaining ingredients, season to taste with salt and pepper, and stir gently to combine. Refrigerate for 20 minutes.2. Make the sauce: In the bowl of a food processor, pulse cilantro, lime juice, salt, and pepper until finely chopped. Add mayonnaise and puree until smooth; chill until ready to serve.

3. Pour canola oil to a depth of 2 inches in a 6-qt. saucepan. Heat over medium-high until a deep-fry thermometer reads 350°. Working in batches, fry the tortillas until crisp, about 1 minute each. Drain on paper towels and season with salt.
4. To serve, spread a thin layer of cilantro mayonnaise on each crispy corn tortilla. Top with seafood ceviche mixture and garnish with avocado.

 


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Salsa con Camarón Seco (Oaxacan Shrimp Pico de Gallo)

In coastal Oaxaca, both fresh and dried shrimp appear in all kinds of preparations. Here, they bring texture and intense umami flavor to a classic pico de gallo.

Credit: Todd Coleman

Ingredients

1 lb. plum tomatoes, cored and roughly chopped
4 oz. Mexican dried shrimp (available at melissas.com), soaked overnight, drained and roughly chopped
¼ cup roughly chopped pickled jalapeños, plus 2 tbsp. brine from jar
¼ cup roughly chopped cilantro
½ small white onion, roughly chopped
Juice of 2 limes
Kosher salt, to taste

 

Method :

In a large bowl, combine tomatoes, shrimp, jalapeños plus brine, cilantro, onion, and juice. Season with salt, and let sit at room temperature to meld flavors, at least 1 hour.

 


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The Gatsby – Italian Burger

A specialty of Cape Town, South Africa, this hefty sandwich combines bologna and french fries with piri-piri hot sauce.

Credit: Todd Coleman

Ingredients

1 tbsp. canola oil
6 slices bologna
1 8″ crusty Italian roll, toasted
2 cups cooked thick-cut french fries
⅓ cup ketchup
Piri-piri sauce, to taste
½ cup shredded iceberg lettuce

 

Method :

Heat oil in a 10″ skillet over medium-high heat and add bologna; cook, turning once, until browned, 1–2 minutes. Split roll and top bottom half with bologna. Cover with fries, ketchup, and piri-piri. Add lettuce; cover with top half of roll.

 

 


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Fasgioli Incu Funghi (White Beans with Dried Mushrooms)

This simple bean stew is typical of Corsica’s flavorful, unpretentious fare.

Credit: Beth Rooney

Ingredients

 ½ oz. dried porcini mushrooms

 

2 tbsp. olive oil
4 cloves garlic, finely chopped
1 large yellow onion, minced
¼ cup tomato paste
8 oz. dried cannellini beans, soaked overnight
2 cups vegetable stock
1 (15–oz.) can whole peeled tomatoes in juice, crushed
2 bay leaves
Kosher salt and freshly ground black pepper, to taste

Method :

1. Soak mushrooms in 4 cups boiling water in a bowl until soft, about 20 minutes. Using a slotted spoon, transfer mushrooms to a cutting board; finely chop. Slowly pour soaking liquid into a large measuring cup until you have 3 cups, making sure to leave any sediment in bottom of bowl; discard sediment. Set soaking liquid and mushrooms aside.

2. Heat oil in a 4–qt. Dutch oven over medium-high heat. Add garlic and onion; cook until soft, about 6 minutes. Add tomato paste; cook until lightly browned, about 2 minutes. Add reserved soaking liquid and mushrooms, beans, stock, tomatoes, and bay leaves; boil. Reduce heat to medium-low; cook, partially covered and stirring occasionally, until beans are tender, 2 ½–3 hours. Season with salt and pepper before serving.

 


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