Loosely translated, that's how do you say Tuna Fish Sandwich in French? And trust us, this is no ordinary Tuna Fish Sandwich. First off, Amy Traverso, who's the senior food editor for Yankee Magazine, stopped by Tonia's Kitchen to talk about her take on a Niçoise Salad inspired sandwich that contains no mayo, but instead is loaded with veggies and an olive-oil based vinaigrette. And to really spice things up, how about anchovies! They're not for everyone, but Amy told Tonia their addition to the sandwich really adds to the flavor profile. The sandwich itself should be on a baguette, a layered with the Niçoise ingredients, as opposed to them being mixed up. It really adds an amazing dimension to what had been just an ordinary lunchtime staple. Check out Yankee Magazine this month, it's their special Beach Blanket Bingo edition, which covers all the bases for good summertime eating. No, it's not summer yet, but it's never too early to start dreaming!
6 tablespoons extra-virgin olive oil
2 garlic cloves, minced
4 tablespoons red wine vinegar
1 ½ tablespoons Dijon mustard
3 anchovy fillets, minced (optional)
5 large eggs
30 green beans
6 ciabatta rolls (or other crusty rolls)
¾ cup sliced pitted olives, preferably a mix of types
1 ½ cans tuna (15 ounces) packed in olive oil, drained
2 large ripe tomatoes, sliced
18 large basil leaves
1 small red onion, very thinly sliced
Instructions
In a jar with a tight-fitting lid, combine the olive oil, garlic, vinegar, mustard, and anchovies. Shake well and set aside.
Fill a 3- or 4-quart pot of water and bring to a boil. Set a big bowl of ice water next to the stove. When the water is boiling, gently lower the eggs and the green beans into the water. Set a timer for 7 minutes. As soon as the alarm goes off, drop the beans and eggs into the ice water. Let them cool for several minutes, then drain. Peel the eggs and cut crosswise into four slices.
Meanwhile, cut the rolls in half and lay them, cut side up, on a cutting board. Spoon about 2 tablespoons of the dressing on the top half of each roll. Divide the olives equally among the rolls, laying them on the bottom halves of the rolls. Top the olives with about 1/4 cup tuna per sandwich. Lay a couple of slices of tomato over the tuna, then the basil, then the onions, the beans, the eggs, and finally the top half of the roll. If transporting, wrap each sandwich in parchment paper or plastic wrap. Serve the sandwiches with extra dressing on the side, if desired.
