California Niçoise Sandwich
Ngoc Minh Ngo
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.
How to Make It
Step 1
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
2
In a small bowl, whisk together the mayonnaise, garlic, and lemon peel. Spread generously over inside of loaf's top half.
Step 3
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
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
5
Note: Nutritional analysis is per serving.
Step 6
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.
Ingredients
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
Directions
Step 1
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
2
In a small bowl, whisk together the mayonnaise, garlic, and lemon peel. Spread generously over inside of loaf's top half.
Step 3
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
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
5
Note: Nutritional analysis is per serving.
Step 6
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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