Parisian Tuna Sandwiches

By ames107

Ingredients

• 3 large eggs
• 3 tbsp red wine vinegar
• Kosher salt and freshly ground black pepper
• 1/4 cup olive oil, plus more for drizzling
• 4 Italian rolls or other soft rolls, halved
• 1 medium bunch arugula or 2 cups spring salad mix
• 1 large tomato, thinly sliced
• 1/4 small red onion, thinly sliced
• 1 cup jarred artichoke hearts, well drained and sliced
• 2 6oz cans oil packed tuna
• 4 - 8 anchovy fillets, drained
• 1/2 cup nicoise or kalamata olives, pitted and chopped
• 4 medium radishes, thinly sliced

Details

Servings 4

Preparation

Step 1

Place the eggs in a saucepan, cover with water and bring to a boil. Cook 8 - 10 minutes, drain, and cool in a bowl of cold water.

Meanwhile combine vinegar, 1/2 tsp salt, and pepper to taste in a medium bowl. Whisk in the olive oil. Put the rolls, cut side up on a work surface and lightly drizzle with a quarter of the dressing. Place the arugula on the roll bottoms. Top with the sliced tomato, onion, and artichokes. Season with salt and drizzle with another quarter of the dressing.

Drain the tuna, but leave lightly coated with oil. Toss the tuna in the remaining dressing, then divide among the sandwiches. Peel and thinly slice the eggs and layer the slices over the tuna. Top with the anchovy fillets then the olives and radishes. Cover with the roll tops, pressing gently but firmly. Wrap the sandwiches in plastic wrap and place a skillet on top to weigh them down. Set aside for at least 15 minutes so the bread absorbs the flavors.