Niçoise Tuna Salad
Try this popular south-of-France take on tuna salad; it keeps well and has bright, fresh flavor that a mayonnaise-based tuna salad can’t match! Make a double batch on the weekend, then assemble your sandwich the night before on crusty bread for the full “pan bagnat” experience!
Makes 2 servings + 1 (5-6 oz.) can of high-quality tuna packed in oil (we like Bumble Bee’s Tonno in Olive Oil)
+ 1/3 C diced fresh tomato (about 1 medium tomato) + 1/3 C pitted olives, roughly chopped (a mix of green, black, Kalamata, etc., whatever you like!)
+ 1/4 C finely chopped onion (preferably sweet)
+ 1 Tbsp fresh-squeezed lemon juice (or to taste)
+ Fresh basil leaves
Put the tuna with the oil (or alternatively drain the oil and add an equal amount of high-quality extra virgin olive oil in its place) in a bowl and shred the meat with two forks. Add the remaining ingredients and mix together. Add salt and pepper to taste. When you are ready to assemble your sandwich, grab a couple pieces of crusty bread or sandwich roll; top one of the slices or the bottom of the roll with the salad, then the basil leaves.
The longer you let the sandwich sit, the more the bottom piece of bread will absorb the juices of the salad; we do not recommend using regular sandwich bread unless you are going to eat it right away. Enjoy!