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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!
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.