French Tuna Salad Sandwich Recipe

Photo Credit: Recipe Corner – Michael Melchiorre
Cook Time: 10 min
Prep Time: 15 min
( Serves 4 )
7 ounce fresh tuna
4 whole 6-inch baguettes (or 2 longer baguettes, cut in half)
1 whole garlic clove (cut in half)
12 whole basil leaves
1/2 cup Kalamata olives (sliced lengthwise)
1/2 cup red bell pepper (seeded and cut into thin, 1/2-inch slices)
1/3 cup red onion (very finely chopped)
1/4 cup parsley (finely chopped)
3/4 cup artichoke hearts (chopped)
1/3 cup blanched French green beans (sliced into thirds)
3 tablespoon fresh lemon juice
6 tablespoon extra virgin olive oil (plus more for drizzling)
sea salt (to taste)
freshly ground black pepper (to taste)
  1. Pan fry the tuna in a cast iron skillet, with a little olive oil, over medium-high heat, for about 4 minutes per side. Check to see if it’s cooked through; if not, break the tuna apart and pan fry until the pink is just gone.
  2. Slice the bread in half lengthwise. Remove some of the bread in a line along the middle of the bottom piece, creating a trough for the sandwich filling. Brush the halves with olive oil, rub with garlic and line with basil leaves.
  3. In a mixing bowl, combine the tuna, olives, red bell pepper, onion, parsley, artichoke hearts and green beans.
  4. In a small bowl, whisk the lemon juice, olive oil, salt and pepper together. Pour the vinaigrette into the tuna mixture and stir to combine.
  5. Spoon the salad into the trough of the baguette over the basil leaves. Wrap the sandwich well in plastic, smash gently and refrigerate overnight.

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