French are very fond of their tartines, the popular open-faced and incredibly creative sandwiches. My recipe uses salad leaves, eggs and tuna anointed in olive oil. A garlicky salsa verde embellishes this tartine. Choose a top-quality canned Italian or Spanish tuna, you will not regret the extra cost.
Yield: 4 servings
Time: 15 minutes
Ingredients:
Salsa Verde:
- 1 cup flat-leaf (Italian) parsley, roughly chopped
- 1/2 cup extra virgin olive oil, plus more if needed
- 3 garlic cloves, finely minced
- 6 green olives, chopped (optional)
- 4 anchovies fillets, rinsed, drained and finely chopped
- 1 Tbsp capers rinsed, dried and chopped
- 1/4 cup thinly sliced scallions plus more for for garnish
- zest and juice of 1 lemon or more to taste
- pinch of red pepper flakes
- salt and freshly ground pepper
Sandwich:
- 1 baguette
- green salad leaves
- 2 cans of 7 oz each tuna packed in olive oil, drained and broken in large chunks
- 4 hard boiled eggs, sliced
Salsa Verde:
- 28 g flat-leaf (Italian) parsley, roughly chopped
- 120 ml extra virgin olive oil, plus more if needed
- 3 garlic cloves, finely minced
- 6 green olives, chopped (optional)
- 4 anchovies fillets, rinsed, drained and finely chopped
- 1 Tbsp capers, rinsed, dried and chopped
- 16 g thinly sliced scallions plus more for garnish
- zest and juice of 1 lemon or more to taste
- pinch of red pepper flakes
- salt and freshly ground pepper
Sandwich:
- 1 baguette
- green salad leaves
- 2 cans of 200 g each tuna packed in olive oil, drained and broken in large chunks
- 4 hard boiled eggs, sliced
Preparation:
Start by making the salsa verde. Pour 1/2 cup (120 ml) olive oil into a small bowl. Add chopped parsley, garlic, olives (optional), anchovies, capers, scallions, lemon juice and zest, and red pepper flakes. Stir well and season to taste with salt and pepper. If the sauce is too thick for your taste, thin it up with more olive oil. Set aside and let flavors mingle while you prepare the rest of the ingredients.
Cut bread into about 6 inches (15 cm) long pieces. Split each lengthwise again. Toast or grill it lightly. Spread 2 tablespoons parsley sauce over the toasted cut side of the bread. Top it with salad leaves and tuna and egg slices. Season with salt and freshly ground pepper. Drizzle with the remaining parsley sauce and sliced scallions on top.
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