Yield
Makes 6 servings
Ngoc Minh Ngo

How to Make It

Step 1

Slice loaf in half lengthwise. Scoop out about 3/4 of the bread from the top and bottom halves to create pockets; discard scooped-out bread.

Step 2

In a small bowl, whisk together the mayonnaise, garlic, and lemon peel. Spread generously over inside of loaf's top half.

Step 3

In a medium bowl, stir together the tuna, tarragon, vinegar, and salt and pepper to taste. Spoon into bottom half of loaf.

Step 4

Top tuna mixture with radish slices, then the tomato, eggs, and avocado slices. Spoon olives over all and top with the other loaf half. To serve, slice into 6 equal portions.

Step 5

Note: Nutritional analysis is per serving.

Step 6

Wine pairing: A fresh, lively dry rosé--preferably a Grenache--is great with this sandwich; licorice in the wine can echo the tarragon in the sandwich.

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