TUNA SALAD SANDWICHES
MAKES 2 SERVINGS.
2 eggs
1 shallot, grated
1 clove garlic, grated
1 tbs wine vinegar
1/2 lemon, juiced
Salt and Pepper
1/2 tbs Dijon mustard
1/2 tsp herbes de provence
1/3 cup olive oil
12 oz can tuna, flaked
1 onion, chopped
2 ribs celery with leafy tops, chopped
1/4 cup olives, pitted, chopped
1 tbs capers in brine, drained
1 bread baguette
1 romaine heart, shredded
3 radishes, sliced
6 sweet pickles, sliced
1 tomato, chopped
Place eggs in a pot, cover with water, bring to a boil. Remove from heat. Cover pot, let eggs stand 10 min. In a bowl of ice water, shock eggs, drain. Crack shells, let eggs stand 5 min. then peel and slice. In a bowl, combine shallot and next 3 ingredients, season with salt, let stand 10 min. Whisk in mustard and herbes de provence, stream in oil while whisking, season with pepper. Add tuna to dressing along with onion, celery, olives and capers, mix well. Halve baguette lengthwise and crosswise, fill each sandwich with lettuce and tuna salad. Top with radishes, sweet pickles, tomato and eggs. Wrap and chill until ready to SERVE...
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