Niçoise Tuna Sandwich (Pan Bagnat) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This tuna sandwich is all about olive oil. Use the French stuff if possible; otherwise, any mild olive oil will dosave that fancy super-Tuscan for something else. The tuna and the bread are crucial, too. Forget about tuna packed in water. It's flavorless. You want the kind packed in olive (not vegetable) oil. We thought ortiz's Bonito del Norte, newly exported from Spain, was the closest thing to Ni‧oise tuna, but it can be tough to find. (We ordered ours from Citarella; 212-874-0384.) Of the brands commonly available in the United States, we preferred Progresso light tuna. Other brands of canned light tuna that we are fond of are Genova and La Giara. This last is very expensiveabout $10and is available at many specialty foods shops and by mail order from Citarella. Ingredients:
1/4 of white onion, thinly sliced |
1/8 of a small red onion, thinly sliced |
2 tablespoons extra-virgin olive oil, plus additional for drizzling |
1 tablespoon red-wine vinegar, plus additional to taste |
1/4 teaspoon salt, plus additional to taste |
black pepper to taste |
1 6-ounce can tuna packed in olive oil (see above) including olive oil |
lemon juice to taste |
lettuce leaves, combination of boston, green-leaf, or other green leafy lettuce |
8 tomato slices |
6-8 hard-boiled eggs slices |
4 anchovy fillets, drained |
niçoise olives |
scallions, chopped |
radishes, sliced |
Directions:
1. Combine the red and white onion with 2 tablespoons extra-virgin olive oil,1 tablespoon red-wine vinegar, 1/4 teaspoon salt, and several grinds of black pepper in a bowl.
2. Using your hands, mix and squeeze everything together for 5 minutes. (Don't rush through this part; the onions need time to release their juices and mellow.)
3. Work in can of tuna in olive oil, including the oil. Season with fresh lemon juice, red-wine vinegar, and salt, then add pepper to taste.
4. Cut kaiser rolls in half crosswise and spread each bottom half with lettuce leaves. Use a couple of varietieswhatever looks goodfor the difference in texture.
5. On top of each lettuce layer, arrange 4 tomato slices (skip this step if you don't have goodreally goodtomatoes on hand). Then add about half the tuna mixture and 3 to 4 slices of hard-boiled egg.
6. Crisscross each sandwich with 2 drained anchovy fillets and strew with Niçoise olives (pit them if desired), chopped scallion greens, and sliced radishes. Then drizzle generously with more olive oil and top with the remaining kaiser halves, pressing gently but firmly.
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