Whenever I make this for lunch and Christian is home, I get a resounding "yes" out of him. He loves it, in other words. It's basically a Salad Niçoise on a baguette. And the dressing is olive oil and lemon--no mayo--which he and I kind of prefer. I almost always have baguettes in the freezer and cans of tuna (usually Cento or Genova) in the pantry, plus most of the other ingredients on hand; so if I've got a lot of mouths to feed and am short on ideas on what to make for lunch, I'll throw this together in a flash. (I've made it with and without the artichoke hearts, and I typically double the quantities.) This recipe (from Food 52) and Stephan's Curried Tuna (coming soon) are my personal tuna salad favorites.
Makes 2 Servings
- 1/2 loaf crusty French baguette
- 1 clove garlic, cut in half
- 4-6 basil leaves. (I add some lettuce leaves to the sandwich, as well.)
- 1 (6 oz.) can tuna
- 3/4 cup Niçoise or Kalamta olives, sliced
- 1/2 cup red bell pepper, seeded and slice thin (or chopped)
- 1/2 small red onion, finely chopped
- 1/4 cup Italian flat leaf parsley, finely chopped
- 1 jar of artichoke hearts, drained and chopped (optional)
- 1/4 cup blanched French green beans, sliced into thirds (optional)
- 3 tablespoons fresh lemon juice
- 6 tablespoons extra-virgin olive oil, plus more for drizzling
- Sea salt and freshly ground black pepper, to taste
- Slice the loaf of bread in half lengthwise. Remove some of the insides of the bottom half to create a trough into which the filling will go.
- Brush both halves with a little extra virgin olive oil and rub each with the garlic. Line the half with the trough with the basil. (I add some lettuce here, too.)
- In a mixing bowl, combine the tuna, olives, red bell pepper, onion, parsley, artichoke hearts and green beans (if using).
- In a measuring cup or small bowl, whisk the lemon juice into the olive oil until it is emulsified/combined.
- Pour the vinaigrette into the tuna mixture and stir to combine. Season to taste with salt and pepper.
- Spoon tuna mixture into the trough of the baguette, cut and serve.