Ingredients
F
For the Tuna Salad:
t
8 oz tuna packed in olive oil
s
1/4–1/2 small red onion, finely minced
c
1 celery stalk, finely diced
c
1 tablespoon chopped celery leaves
j
1 jalapeño, finely minced
c
1 tablespoon chopped dill
c
1 tablespoon chopped parsley
c
1 tablespoon capers, roughly chopped
c
2 tablespoons chopped pickles or cornichons
m
2 tablespoons mayonnaise
r
2 tablespoons reserved olive oil from the tuna
Z
½ Zest and juice of lemon
D
1 teaspoon Dijon mustard
t
2 –3 teaspoons hot sauce of choice
h
1 teaspoon honey
K
Kosher salt, to taste
F
Freshly ground black pepper, to taste
F
For the Sandwich:
f
1 fresh baguette, halved lengthwise
L
Lettuce leaves
S
Sliced tomato
S
Sliced avocado
J
Jalapeño chips
Directions
1
For the Tuna Salad:
1
Drain the tuna, reserving a few tablespoons of the olive oil, and flake it into a large bowl with a fork.
t
8 oz tuna packed in olive oil
r
2 tablespoons reserved olive oil from the tuna
2
Add the red onion, celery, jalapeño, dill, parsley, capers, and pickles to the bowl.
s
1/4–1/2 small red onion, finely minced
c
1 celery stalk, finely diced
j
1 jalapeño, finely minced
c
1 tablespoon chopped dill
c
1 tablespoon chopped parsley
c
1 tablespoon capers, roughly chopped
c
2 tablespoons chopped pickles or cornichons
3
In a separate bowl, whisk together the mayonnaise, reserved olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper until smooth and emulsified.
m
2 tablespoons mayonnaise
r
2 tablespoons reserved olive oil from the tuna
Z
Zest and juice of lemon
D
1 teaspoon Dijon mustard
h
1 teaspoon honey
K
Kosher salt, to taste
F
Freshly ground black pepper, to taste
4
Pour the dressing over the tuna mixture and fold gently until evenly coated.
5
Taste and adjust seasoning with more salt, a generous amount of black pepper, or lemon juice if needed.
6
For the Sandwich:
1
Slice the baguette in half and layer with lettuce, tomato, and avocado slices.
f
1 fresh baguette, halved lengthwise
L
Lettuce leaves
S
Sliced tomato
S
Sliced avocado
2
Spoon the tuna salad generously onto the sandwich base, top with jalapeño chips for crunch, and close the sandwich.
J
Jalapeño chips
3
Serve right away, or wrap and chill for up to 24 hours for deeper flavor.
