One 5-oz. can Fisherman’s Wharf water-packed tunadrained
1tbs.drained caperscoarsely chopped
1tbs.chopped shallot
1/2cupfresh basil leavestorn
2hard-boiled eggssliced
2vine-ripened tomatoessliced
1/4Englishhothouse 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.