Side Pannel
Le French Tuna Salad
Ingredients List
- 1/2 loaf baguette (crusty French)
- 1 clove garlic (cut in half)
- 5 basil leaves
- 6 ozs tuna
- 3/4 cup kalamata olives (or nicoise, sliced)
- 1/2 cup red bell pepper (seeded and sliced thin)
- 1/2 red onion (small, finely chopped)
- 1/4 cup italian flat leaf parsley (finely chopped)
- 1 artichoke hearts (drained and chopped, optional)
- 1/4 cup french green bean (blanched, sliced into thirds, optional)
- 3 tbsps fresh lemon juice
- 6 tbsps extra virgin olive oil (plus more for drizzling)
- ground black pepper (sea salt and freshly, to taste)
- sea salt (and freshly ground black pepper, to taste)
Directions
PREP THE BREAD: Slice the loaf of bread in half lengthwise. Remove some of the insides of the bottom half to create a trough into which the filling will go. Brush both halves with a little extra virgin olive oil. Rub each with the garlic. Line the half with the trough with the basil leaves.
MIX THE SALAD: In a mixing bowl, combine the tuna, olives, red bell pepper, onion, parsley, artichoke hearts (if using) and green beans (if using). In a measuring cup or small bowl, whisk the lemon juice into the olive oil until it is emulsified/combined. Pour the vinaigrette into the tuna mixture and stir to combine. Season to taste with sea salt and pepper.
ASSEMBLE: Spoon tuna mixture into the trough of the baguette over the basil leaves. Wrap sandwich well in plastic. Crush it down by placing a brick or heavy cast iron skillet and refrigerate, preferably with the weight, overnight.
SERVE: In the morning, cut sandwich in half. Enjoy for lunch at home or wrap in foil and brown bag it (use a lunch box that will keep the sandwich chilled). Serve with cubes of feta cheese and a tart Granny Smith apple.
MIX THE SALAD: In a mixing bowl, combine the tuna, olives, red bell pepper, onion, parsley, artichoke hearts (if using) and green beans (if using). In a measuring cup or small bowl, whisk the lemon juice into the olive oil until it is emulsified/combined. Pour the vinaigrette into the tuna mixture and stir to combine. Season to taste with sea salt and pepper.
ASSEMBLE: Spoon tuna mixture into the trough of the baguette over the basil leaves. Wrap sandwich well in plastic. Crush it down by placing a brick or heavy cast iron skillet and refrigerate, preferably with the weight, overnight.
SERVE: In the morning, cut sandwich in half. Enjoy for lunch at home or wrap in foil and brown bag it (use a lunch box that will keep the sandwich chilled). Serve with cubes of feta cheese and a tart Granny Smith apple.
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