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Rach’s tuna salad sandwiches — or pan bagnat — make easy and delicious use of that canned tuna you probably have sitting in your pantry.
Rach’s Tip: If it’s a thick baguette, scoop out the doughy center. The crispier it is, the better!
For more of Rach’s easy recipe ideas for canned tuna, check out her Mexican Tuna Melts and Sicilian Tuna Pasta.
- About 2 teaspoons vinegar of choice, such as white wine, red wine, white distilled, sherry or balsamic1 teaspoon Dijon mustard1 large clove garlic, grated or minced and pastedAbout ¼ cup fresh or 2 tablespoons dried herbs, such as parsley, tarragon and thymeAbout ¼ cup to 5 tablespoons extra-virgin olive oil (EVOO)Salt and pepper1 baguette, halved lengthwise and cut in half across (to yield two 10- to 12-inch sandwiches), toastedThinly sliced cornichons or seedless cucumbersThinly sliced ripe tomatoes3 to 4 anchovy filets, minced1 shallot, finely chopped or gratedAbout ¼ cup chopped olives, black and/or greenAbout ¼ cup chopped marinated artichoke hearts (optional)1 lemon, halvedOne 6-ounce can line/pole-caught sustainable tuna, drained and flakedThinly sliced hard-boiled eggs (optional)
In a bowl, combine vinegar, dijon, garlic and dried herbs. Whisk in olive oil as you stream it in slowly to emulsify. Season with salt and pepper. Drizzle the bread bottoms with about ½ the dressing, and slather it around. If using, top with cucumbers or cornichons and tomatoes. In another bowl, combine anchovies, shallots, olives, and chopped marinated artichoke hearts, then douse with juice of ½ lemon. Add tuna and douse with juice of remaining ½ lemon and add reserved dressing. Combine all ingredients well.
Pack tuna salad into and onto the bottom halves of the baguette and, if using, top with sliced eggs. Set tops of bread in place, top with parchment and press with weighted pan, at least 30 minutes. Serve or wrap and store overnight before serving.