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!
- About 2 teaspoons vinegar of choice, such as white wine, red wine, white distilled, sherry or balsamic
- 1 teaspoon Dijon mustard
- 1 large clove garlic, grated or minced and pasted
- About ¼ cup fresh or 2 tablespoons dried herbs, such as parsley, tarragon and thyme
- About ¼ cup to 5 tablespoons extra-virgin olive oil (EVOO)
- Salt and pepper
- 1 baguette, halved lengthwise and cut in half across (to yield two 10- to 12-inch sandwiches), toasted
- Thinly sliced cornichons or seedless cucumbers
- Thinly sliced ripe tomatoes
- 3 to 4 anchovy filets, minced
- 1 shallot, finely chopped or grated
- About ¼ cup chopped olives, black and/or green
- About ¼ cup chopped marinated artichoke hearts (optional)
- 1 lemon, halved
- One 6-ounce can line/pole-caught sustainable tuna, drained and flaked
- Thinly 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.