Tuna Niçoise Sandwiches

Ingredients

• 1 cup slender green beans (haricots verts)

• 4 large eggs

• 2 cans tuna in oil, drained, coarsely flaked

• 1 cup cherry tomatoes, quartered

• 1/3 cup small Lindsay® Ripe Pitted Olives

• 2 shallots, thinly sliced

• 1/4 cup torn and loosely packed basil leaves (no need to chop fine, just use your fingers)

• 3 tablespoons olive oil

• 1 tablespoon red wine vinegar

• kosher salt and fresh ground pepper to taste

• 2 anchovy fillets, finely crushed with a fork

• 1 garlic clove, minced

• 1 baguette (regular or gluten free)

Cooking Directions

1. Bring a large pot of water to a boil, add a pinch of salt, and blanch the green beans in it for about 3 minutes.

2. Drain the beans in a colander and place them in a bowl full of ice until they are completely cold.

3. Drain again well and set aside. (The goal is to cook the green beans just enough to remove the raw taste but still keep the vibrant color and nice crunch.)

4. Bring another large pot of water to a boil. Add the eggs to the boiling water, and cook for 6 minutes (this will yield soft yolks).

5. Remove the eggs from the water and run them under cold water until they are cooled enough to peel.

6. Coarsely chop the peeled eggs and add them to the green beans.

7. Add the tuna, tomatoes, olives, shallot, and basil to the egg mixture, and toss well to combine.

8. In a small bowl, whisk the oil, vinegar, anchovy, and garlic.

9. Season to taste with salt and pepper, and pour this vinaigrette over the green bean and eggs.

10. Toss well until everything is nicely seasoned with the vinaigrette.

11. Cut the baguette in half lengthwise, and spread the tuna salad all along the bottom half.

12. Replace the top of the baguette, wrap with a layer of parchment paper and then a layer of foil or plastic wrap.

13. Refrigerate 6 hours or overnight.

14. When ready to serve, cut the baguette into 4 pieces.