tuna nicoise baguette

I've been meaning to make a tuna nicoise sandwich ever since I saw it on an episode of America's Test Kitchen with A. The only problem was that it called for a few canned items my pantry always lacked. So when the Hors D'oeuvres book had a recipe, I just had to stop by the market to finally try this spin on a classic French salad.

I've made vinaigrettes before for salads, but the achieving the emulsion for this dressing was so surprising. It literally took only a few seconds for the white wine vinegar to thicken with the olive oil and form a light yellow and creamier consistency. Be sure to taste the dressed tuna, since it was the major ingredient seasoned.

I have to admit being a bit greedy with the filling, which looked overflowing even as an open faced sandwich. It became dinner and lunch, but for the first round, my tomatoes were simply sliced fresh. For the second round, I roasted the tomatoes with some garlic, salt, pepper, and olive oil. The roasted tomatoes definitely made a difference in flavor, and worth the hour of roasting. The sandwich was a nice balance of salty bite from the anchovies and tangy burst from the capers. The tomatoes imparted a nice smokiness and the egg yokes added a creaminess. I felt like this was a sandwich from a Parisian cafe.

Tuna Nicoise Baguette slightly adapted

1 large egg
1 tbsp white wine vinegar
2 1/2 tbsp extra-virgin olive oil
3 flat anchovy fillets, finely chopped
1 tbsp capers, drained and rinsed
1/2 medium shallot, grated
1 can chunk white tuna, drained and flaked
1 fresh baguette
baby spinach
5 oz plum tomatoes, cut into small wedges and oven dried (see below)
2 oz black olives, chopped
sea salt and pepper

Place egg in small saucepan covered with cold water. Bring to boil on medium heat and turn off heat. Time for 10 minutes and drain and rinse under cold water. Peel and slice.

Add vinegar to stainless-steel bowl. Slowly whisk in olive oil until emulsified. Add anchovies, capers, and shallots. Add tuna and toss. Season with salt and pepper.

Split baguette lengthwise without cutting all the way through and fold open. Arrange the spinach leaves on one side and top with tuna and sprinkle with olives. On the other side, line with tomatoes and egg slices. Close and cut into 2 inch sandwiches.

Note: Roast tomatoes in a 400 degree oven for about an hour or until skin starts to shrivel. The tomatoes are tossed with olive oil, salt, pepper, and 2 minced garlic cloves.