Recipe: Tuna Niçoise Tartine++++

Tartine De Thon À La Niçoise

By Bouchon

Serves 4

Skimmpy version of "What's on Hand"

Salad

1 1/2 lbs good quality canned tuna packed in olive oil

1Tsp 1tsp minced shallots 

1Tsp 1tsp minced drained nonpareil capers, preferably Spanish 

1Tso minced chives

2tsp minced Italian parsley

2tsp munched tarragon

2tsp minced chervil

1Tsp fresh lemon juice

3/4cup mayonnaise 

Kosher salt and freshly ground black pepper

1 Baguette about 2 1/2" wide

EVOO

Kosher salt

1/4cup Aïoli

12 to 16 small young Bibb lettuce leaves

Fresh Grounded Black Pepper

4 Hard-boiled eggs

12 Large Radish sliced

12 Niçoise olives, pitted and halved

1/4 cup Minced Chives

12 Cornichons

4 small bunched Mâche or Watercress, cleaned, or Pommed Frited

Methods

1. Drain tuna but do not squeeze dry
2. Break tuna apart in a large bowl
3. Add shallots, cornichons, capers, chives, parsley, tarragon, and chervil and toss together. 
4. Gently stir in the lemon juice and mayonnaise; do not let the mixture become a paste. 
5. Cut baguette to get 4 slices approximately 10 inches long and 1/2 inch thick. 
6. Drizzle both sides of each slice lightly with olive oil and sprinkle with salt. 
7. Place under the broiler until golden brown on first side, then turn to brown the other side. 
8. Spread 1Tsp of Aïoli on to baguette. 
9. Arrange the bibb lettuce over the aïoli and sprinkle with salt and pepper. 
10. Mound the tuna salad down the length of each baguette slice. 
11. Cut 4 slices from each egg and arrange the slices over the tuna. 
12. Season the egg with salt. 
13. Arrange three radish slices over the egg slices on each baguette. 
14. Press 3 olive halves into the tuna mixture on either side of each baguette. 
15. Sprinkle 1tsp of chives over the top of the sandwich. 
16. Grind black pepper over the top of each sandwiches and drizzle with some olive oil. 
17. Serves the Tartine with cornichons, garnish with a small bunch of mâche or watercress if desired, or fries.