Originating from the French region of Provence, this is a tuna sandwich on steroids where mayo is never a participant. It’s offered at every bakery and found in most outdoor markets, as it’s very affordable. It showcases all the ingredients popular to region and best of all, the longer it sits after it’s been assembled, the most superb marriage of flavors occurs. Which makes it a perfect choice for a picnic or take along lunch.
It’s a Salade Niçoise slapped between a baguette and that’s what makes it so delightful. Don’t allow the anchovies to be a put off – once you prepare it and sink your jaws around this prodigious marvel-of-a-sandwich, it’s guaranteed you’ll have more than one best friend.
If the bread is thick, scoop out some of the white filling prior to assembling the sandwich. Even more ideal, wrap the sandwich in plastic wrap, set on a cookie sheet and place a heavy cast iron skillet on top, so that the weight makes it almost a pressed panini. You want the flavors to permeate into the bread, so the longer it sits, the better. More than one napkin is required.
2 anchovies packed in oil – finely chopped
2-3 TBSP capers – finely chopped
1 TSP red wine vinegar
Pinch of sugar
Pinch of kosher salt
1 small garlic clove – very finely minced
1 heaped TSP of Dijon mustard (Grey Poupon) – non-grainy
½ cup of Niçoise or Kalamata olives – chopped
1 6 oz jar of tuna packed in oil – drained
Juice and zest of ½ lemon
3 TBSP EVOO
½ cup of parsley – chopped
2-3 boiled eggs – sliced
Roasted bell peppers – drained and sliced – optional
Sliced tomatoes
1/2 red onion – sliced
Sliced cucumbers
Lettuce leaves
2 baguettes or small ciabatta rolls – sliced in half
In a small bowl, mix the chopped anchovies, olives, garlic, EVOO, vinegar, mustard, capers, pinch of sugar and salt, pepper, the lemon juice and zest and the parsley. Allow it to sit room temp for about 15-20 minutes.
Drain the tuna and add it to a working bowl. Add in the marinade and allow to sit a further 15 minutes. Scoop out some of the white from the bread, lay the tomatoes (sprinkle with a bit of salt), the lettuce, cucumber, red onion slices, the tuna, eggs and additional olives. Top with the other bread half and wrap in plastic wrap and set the weights on top.
