Inspired by the classic French salad, this fancy tuna sandwich takes a Western turn with sourdough and avocados. Prep Time: about 30 minutes. Notes: We love this sandwich on crusty sourdough, but it can be a bit messy to eat. For a tidier bite, try soft Italian-style bread. Make up to 3 hours ahead; keep well chilled until ready to serve.
Sunset MAY 2006
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.
2. In a small bowl, whisk together the mayonnaise, garlic, and lemon peel. Spread generously over inside of loaf's top half.
3. In a medium bowl, stir together the tuna, tarragon, vinegar, and salt and pepper to taste. Spoon into bottom half of loaf.
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.
Note: Nutritional analysis is per serving.
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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