Ingredients
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup pitted Kalamata olives drained
- 1 lemon zest finely grated, juiced
- 1 baguette split open
- One 5-oz. can Fisherman’s Wharf water-packed tuna drained
- 1 tbs. drained capers coarsely chopped
- 1 tbs. chopped shallot
- 1/2 cup fresh basil leaves torn
- 2 hard-boiled eggs sliced
- 2 vine-ripened tomatoes sliced
- 1/4 English hothouse cucumber, thinly sliced
Instructions
- In small food processor, blend mayonnaise, sour cream, olives, lemon zest, and 2 tbs. lemon juice. Season with salt and pepper.
- Lay open baguette on cutting board and tear out most of soft interior of bread (reserve bread interior for another use like bread crumbs). Spread mayonnaise mixture over both halves of baguette. Flake tuna over baguette bottom. Sprinkle capers and shallots over tuna. Top with basil and egg slices, then tomatoes and cucumbers. Cover with top half of baguette.
- Cut into 4 sandwiches and serve.
- Enjoy!
Notes
Make-Ahead: Sandwich can be made up to 4 hours ahead, wrapped in plastic and refrigerated.
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