Serves 4-6.
Ingredients
1 whole baguette
1 cup arugula leaves or one bunch watercress
1/4 cup niçoise, Alfonso or kalamata olives, pitted
A few slices of red onion, cut into half moons
1/4 cup cherry tomatoes (preferably Sweet 100s) cut in half
4 tablespoons good quality mayonnaise
1 jar (7.8 ounce) Ortiz oil-packed tuna (or other olive oil-packed tuna)
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Kosher salt and freshly ground black pepper
Marinated roasted peppers (recipe follows)
3 hard-cooked eggs (recipe follows)
Optional: 4 tablespoons fresh basil leaves
Directions
Preheat oven to 400 degrees. Cut baguette in half horizontally. Remove a little bit of the crumb from the top half of the loaf and discard. Toast the bread until golden brown. Cool the bread slightly and spread the mayo on the bottom half of the sandwich.
In a small mixing bowl, toss together the arugula, onion, olives and tomato with the oil, vinegar, salt and pepper.
Drain the oil from the tuna, leaving a little oil adhering for moisture, and season with a little bit of salt and pepper.
Layer the peppers on top of the bread, followed by the tuna, eggs, salad mixture and basil if using. Place the top half of the bread on top of the sandwich. Cut the baguette into 4-6 pieces.
Marinated Roasted Peppers
Ingredients
2 ripe red bell peppers
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
2 teaspoons toasted fennel seeds
2 cloves garlic, finely minced
1 tablespoon chopped parsley
1/2 teaspoon red chili flakes
Zest of 1/2lemon
Directions
Preheat oven to 375 degrees. Rinse the peppers, pat dry and cut in half through the stem. Remove seeds and ribs and brush with the olive oil. Season with salt and pepper and place cut side down on a baking sheet. Bake 15-20 minutes or until the skin is slightly blackened and blistered. While still hot, place peppers in a plastic bag or a small mixing bowl covered with plastic wrap. Cool. With the aid of a small paring knife, remove the skins. Place the remaining ingredients in a bowl and toss well. Refrigerate for up to three days.
Hard-cooked Eggs
Place the eggs in a small pot, add cold water to cover by one inch, add a pinch of salt, and bring to a simmer. Simmer two minutes, turn off the heat, cover the pot and set the pot off the heat for 10 minutes. Remove the eggs and plunge into cold water. When the eggs are cold to the touch, peel, rinse and slice each egg into 5 or 6 slices. Season with salt and pepper.
