Ingredients: |
Ingredients: 1 medium baguette, sliced across to open for a sandwich
2 hard boiled eggs, sliced
2 small round ripe tomatoes, sliced (I like the ones that come on the vine, or the caprese ones that come in a clamshell)
French tuna salad:
2 cans Italian tuna in oil, like Cento brand, drained
4 Tsp. mayonnaise (Homemade makes a big difference if you have the patience, or use one of the brands made with olive oil. These are pretty common in the supermarket now. Even Hellman's makes one.)
2 hard boiled egg yolks, crumbled
1 large shallot, finely diced
Fresh chives
Fresh or dried Chevril
Herbs Fines from Penzey's can be substituted for herbs
Salt and pepper to taste
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Directions: |
Directions:Prepare tuna salad by combining all ingredients in a bowl. Spread a small layer of mayonnaise on baguette, if desired. Top with tuna salad, hard boiled egg and tomato slices. Sprinkle with additional salt and pepper if desired. Wrap your baguette in white bakery paper and tie with bakers string or secure with rubber bands. Take this sandwich on a walking adventure all over town. |
Personal
Notes: |
Personal
Notes: When Rebecca, Brianne and I went to France in 2003 we had many exciting culinary adventures, from the markets in Normandy to our favorite steak and seafood restaurant in Paris and many in between. One of my most favorite and memorable meals, though? The tuna salad sandwiches on fresh baguettes that you could buy at the counter or window of almost any bakery. I got one shortly after we arrived in Caen and many more during the trip. I insisted on recreating them when I got home and tried many variations until I got it almost-right. The tuna in oil and good quality mayonnaise is key. I'm sure they made it in-house at all of those little bakeries. I think this is the best you can do without going to France.
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This recipe for Baguette avec Thon Crudité is from