TUNA SANDWICH

The bread is brushed with dressing and then layered with Boston lettuce, followed by confit tomatoes for the summer goodness, cornichon, tuna and cured Moroccan black olives. The beauty of this Provençale sandwich is that you can make it the day before and take with you the next day to the beach.

For the baguette, the crispier it is, the better!

What you need:

1 Crusty French Baguette

1- (7oz) Can of Tuna

8 Cornichon cut in half

12 Moroccan cured black olives, sliced

10 Heirloom cherry tomatoes

1/2 head of Boston Lettuce

1 Teaspoon Dijon mustard

1/2 of a Lemon juice

6 oz Extra virgin olive oil, plus more for drizzling

2 Pinch of herbe de Provence

1 Pinch sea salt and freshly ground black pepper, to taste

2 Pinch of chives

HOW TO MAKE IT:

In a small bowl whisk in the olive oil into the lemon juice, dijon and herbe de Provence until emulsified.  Season salt and pepper and set aside.

Slice the baguette in half lengthwise and brush both halves with vinaigrette.

In a mixing bowl, place your tuna mash it with the fork, add cornichons and black olives. Pour the reserved vinaigrette into the tuna mixture and combine all ingredients well.

Assemble: 

Layer the lettuce, spoon the tuna mixture and pack it into the baguette, followed by tomato confit and press the sandwich firmly with the top of the bread to help keep the ingredients in place. Sprinkle with chives and cut the baguette into half or four pieces.

Bon appétit!