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  • Place the eggs in a pot, cover with water and bring just to a boil. Remove from heat. Cover pot and let eggs stand for 10 minutes. In a medium bowl of ice water, shock the eggs; drain. Crack the shells, let eggs stand for 5 minutes, then peel and slice.

  • Meanwhile, in a mixing bowl, combine the shallot, garlic, vinegar and lemon juice; season with salt and let stand for 10 minutes. Whisk in the mustard, anchovy paste, if using, and herbes de provence; stream in the EVOO while whisking and season with pepper. Add the tuna to the dressing along with the onion, celery, olives and capers; mix well.

  • Halve the baguettes lengthwise and crosswise and fill each sandwich with lettuce and tuna salad. Top with the radishes, cornichons, tomato and sliced eggs. Wrap and chill until ready to serve. Pair with a dry rose.