110. Tuna Niçoise Sandwich

It's great when someone pursues their calling, because they do it well, as opposed to someone who does the same thing but doesn't like doing it.
Martha Stewart knows what she's doing, and she does it well.
I have no regrets in purchasing Fresh Flavor Fast, and have been making good use of it.
This tuna niçoise sandwich, labeled pan bagnat in the book, is a cute play on the classic sandwich, using its main components and incorporating it as a sandwich.
It is quite, quite different from the previous tuna sandwiches I've done before, and certainly worth a try.

Ingredients:

3 Tbsp olive oil

2 Tbsp vinegar

1 Tbsp Dijon mustard

salt & pepper

2 cans tuna, drained

1 small cucumber

1/2 small red onion

8 inch round bread loaf

3 Tbsp olive tapenade

1 cup fresh basil leaves

2 hard-cooked large eggs

Method:

In a bowl, whisk together olive oil, vinegar, and Dijon mustard; season with salt and pepper.
Transfer 2 tablespoons dressing to another bowl; toss with tuna.
To remaining dressing, add cucumber and red onion; toss to combine.

Cut an 8-inch country-style round bread loaf in half horizontally; remove most of soft interior bread.
Spread olive tapenade on bottom half.
Top with fresh basil leaves, then 2 hard-cooked large eggs sliced; season with salt and pepper.
Top with tuna, then cucumber mixture, and close sandwich.

Wrap sandwich tightly in plastic and place between two plates.
Weight with a couple of un-open cans.
Let stand 1 hour (or refrigerate, up to overnight).
To serve, cut into quarters

 صحة و عافية