Wednesday, March 3, 2010

Baker's Whim of the Week

Who says that tuna salad sandwiches have to be like your mom always made? Forget the boring tuna salad made of pickles, mayo, and onions sandwiched between Ms. Baird's bread....that is so 1985. This Tuna Nicoise Tartine will knock your socks off. Get to fishing for the ingredients and don't forget that the bread makes a sandwich.....pick up a village baking co. baguette at Sprouts this week or visit us at the McKinney Farmers Market on Saturday.

Tuna Nicoise Tartine
1 large can of Tuna packed in olive oil (or water)
1 tbs plus 1 tsp minced shallots
1 tbs plus 1 tsp of minced cornichons
1 tbs plus 1 tsp minced drained capers
1 tbs minced chives
2 tsp minced Italian parsley
2 tsp minced tarragon
1 tbs fresh lemon juice
3/4 cup mayonnaise
kosher salt and ground black pepper

1 village baking co. baguette
Extra virgin olive oil
Kosher salt
Bibb lettuce leaves
4 hard boiled eggs
12 large radish slices
12 Nicoise olives, pitted and halved

Put the tuna in a strainer set over a bowl to allow excess oil to drain off but do not squeeze dry. Transfer the drained tuna to a large bowl. Add the shallots, cornichons, capers, chives, parsley, tarragon and toss together. Gently stir in lemon juice and mayo. Season to taste with salt and pepper.
Preheat broiler. Lay the baguette on its side and cut it on a severe bias to get 4 slices approximately 10 inches long and 1/2 inch think. Drizzle both sides of each slice lightly with olive oil and sprinkle with salt. Place under the broiler until golden brown on the first side, then turn to brown second side.
Arrange the Bibb lettuce over the bread and sprinkle with a pinch of salt and pepper. Mound the tuna salad down the length of each baguette slice. Cut 4 slices from each egg and arrange the slices over the tuna. Season with salt and pepper. Arrange 3 radish slices over the egg slices. Press 3 olive halves into the tuna mixture on either side of each baguette. Sprinkle 1 tbs of chives over the top of each sandwich. Grind black pepper over the top of the sandwiches and drizzle with some olive oil.
Serve the tartines with cornichons, garnished with a small bunch of mache or watercress if desired.

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