tuna sandwich for a chef – no tuna and mayo here!

This tuna sandwich is my spin on the classic pan bagnant from Provence, France and totally worthy of the “it’s gonna knock your socks off” designation! For those of you just joining me, every now and then I create a new century version of a homey classic. To date, I’ve done a meatloaf, mac and cheese and hamburger helperI take a, tried and true, comfort food and turn it into an upscale version worthy to serve to a chef! This sandwich is over the top delicious and a snap to put together. Unlike, the original I’ve omitted the pressing step where the sandwich is assembled then wrapped tightly and put under a weight to compress the ingredients. All of the flavours are robust enough to be served immediately. If however, you want to stay true to the original fill your boots. It won’t hurt a thing.

I know some of you will read ‘4 anchovies, chopped’ and start gagging but if you’ve never eaten an anchovy you need to give them a try. The intensity they add to any dish is fantastic. This is the perfect sandwich for a Saturday! Enjoy…

Tuna Sandwich for a Chef
Serves 2

1 beef steak tomato, thinly sliced crosswise
1 (5-oz.) can olive water-packed tuna, drained
5 scallions, thinly sliced
1 teaspoon capers, drained
¼ cup extra-virgin olive oil
1 heaping tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 hard-boiled egg, thinly sliced crosswise
4 oil-cured anchovies, drained and chopped coarsely
10 salt-cured black olives, pitted and halved
2 large handfuls of arugula
Sea salt and freshly ground black pepper, to taste
I loaf rustic French baguette

THE STEPS:

  • In a small bowl, break up tuna with a fork.
  • Stir in scallions, olives, anchovies and capers; set aside.
  • In another small bowl, whisk together oil, vinegar and mustard; set dressing aside.
  • Scoop the insides from the bread loaf and discard or reserve for another use.
  • Add dressing to tuna mixture along with arugula and toss well
  • Place tuna mixture evenly over bottom of bread and then top with egg and tomato slices.
  • Season with salt and pepper; cover with top of bread.
  • Serve immediately.

THE LOVE: As with any sandwich the bread is key – lousy bread, lousy sandwich!

click here for the printable recipe

Thanks for reading.

  • I LOVE anchovies. but my favorite part of this sandwich must be the lack of mayonnaise. yuck to that white stuff!

    • Michelle

      I’m always thinking about sandwiches without mayo because Ralph doesn’t like it…He LOVED this one!