This is a riff on a sandwich I had in San Francisco at the De Young museum. If you make this during tomato season, by all means add a couple thin slices of tomato to the sandwich.
INGREDIENTS:
2 7-ounce cans solid white albacore tuna, packed in olive oil or water 8 medium red radishes, topped and tailed, quartered lengthwise and thinly sliced crosswise 12 Niçoise or oil cured olives, pit removed and cut into ¼-inch strips 2 tablespoons capers, salt packer preferably, soaked in cool water 15 minutes and drained 1 clove garlic, peeled 3 tablespoons white wine or rosé vinegar* Salt and pepper to taste ½ teaspoon fresh thyme minced 1 teaspoon fresh marjoram, minced 3 tablespoons reserved tuna oil, or olive oil 6 tablespoons mayonnaise ¼ cup (or to taste) quickled shallots, leeks, or red onions (see recipes on site) Butter lettuce as needed 1 baguette or enough to make 4 sandwiches 6 to 7 inches in length**METHOD:
Drain the tuna fish, reserving the oil for the dressing.
Put the tuna into a bowl and using your fingers (most efficient) or a fork, break up the tuna and fluff it up.
Make the dressing; Use a non-reactive bowl. Rub the bowl really hard with the garlic clove so it leaves streaks of garlic oil behind. When the bottom of the bowl is coated, discard the garlic clove, and add the vinegar to the bowl, the season with salt and pepper and add the half the herbs. Allow flavors to marry 5 minutes. Whish in the olive oil from the tuna cans in a slow steady stream. Once all the oil is in, add the mayo a couple tablespoons at a time and whisk in until all is used and the dressing is emulsified. If the dressing seems too thin to bind the tuna add more mayonnaise until you achieve the consistency you like. Taste for seasoning and adjust as needed.
When the dressing in done, add to the tuna and mix in until you have the consistency you like. Add the radish, capers, and olives and mix in so all the add-ins are evenly distributed.
Slice the baguette lengthwise a little above the mid-line, then cut on a diagonal into 6-7 inch lengths. Put butter lettuce leaves along the length of the bottom slice of bread (helps prevent the bottom getting soaked and breaking apart, and the curled edges hold tuna in the sandwich). Add the tuna, then top with the quickles and top piece of bread.
You are now ready for “le pique-nique” as the French would say, or a picnic as we’d say here. These will keep, if kept cold, an hour or so. Enjoy for lunch or a light dinner.
Chef’s Note’s:
*If you wish, you could add some Meyer lemon juice to the dressing for a bright flavor. Use 1 tablespoon lemon and remove one of the vinegar, or go half and half. Use white wine or white balsamic vinegar instead or rosé.
**Try to find a softer baguette for these sandwiches. Using a chewier bread such as a sourdough or other strong crusted and chewy bread may result in your sandwich falling apart when you exert enough force to bite through the bread.
Serves: 4
Source: Chef Andrew E Cohen
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