Recipe information
Yield
4 servings
Ingredients
1 baguette or other crusty loaf (day-old is fine)
1 1/2 cups (2 small cans) Italian tuna in oil, drained
1 15-ounce can artichoke hearts, whole or quartered, drained and chopped or sliced
6 soft sun-dried tomatoes, dry or drained if packed in oil, thinly sliced
A handful of fresh flat-leaf parsley, chopped
A handful of olives, any or all varieties are fine, chopped
1/4 red onion, chopped or thinly sliced
3 tablespoons capers or a couple of caper berries, drained and chopped
2 cups arugula or other greens, chopped
4 anchovy fillets, finely chopped, or a little anchovy paste (optional but recommended)
A couple of sprigs of fresh herbs: rosemary, thyme, tarragon, or basil—whichever you have—chopped
Coarse black pepper
Zest and juice of 1 lemon
3 tablespoons extra-virgin olive oil (EVOO) (eyeball it)
Preparation
Step 1
Preheat the oven to 200°F.
Step 2
Crisp the bread in the oven. Remove, split, and hollow out some of the soft insides.
Step 3
Place the tuna in a bowl and flake it with a fork. Add the remaining salad ingredients, dress with pepper, lemon zest and juice, and EVOO, and work the salad together with a rubber spatula. Overfill the bottom of the loaf, mounding the salad. Set the top in place and press down to set the creation. Cut into quarters. Wrap each sandwich in wax paper or paper towels at one end to limit dripping as you crunch and munch.
