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.
1 baguette-style loaf, about 20 inches long and 3 to 4 inches wide
1/2 cup mayonnaise
1 garlic clove, minced
2 teaspoons grated lemon peel
2 cans (6 1/2 to 7 oz. each) oil-packed tuna, drained
1 1/2 tablespoons chopped fresh tarragon
1 1/2 tablespoons red wine vinegar
Salt and pepper
1/2 cup thinly sliced radishes
1 medium tomato, thinly sliced
2 hard-cooked eggs, sliced into thin rounds
1/2 avocado, thinly sliced
1/2 cup chopped pitted kalamata olives
How to Make It
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.
In a small bowl, whisk together the mayonnaise, garlic, and lemon peel. Spread generously over inside of loaf's top half.
In a medium bowl, stir together the tuna, tarragon, vinegar, and salt and pepper to taste. Spoon into bottom half of loaf.
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.
I love this sandwich! I do leave off the eggs and radishes. It's probably good with it, I just haven't tried it. Been making this for years and really enjoy it as a less mayonnaise alternative tuna sandwich.