I won't lie to you.
This isn't some super easy sandwich you can throw together in minutes. Read the directions and you'll see you're required to prepare not one but two ice bathes.
That said, it really is worth the extra effort.
This delicious and fancy salad, courtesy of Martha Stewart Living magazine, is lighter than your typical tuna salad and nice enough to invite your neighbors over for dinner.
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You'll be glad you went to the extra effort.
Yield: 6 servings
6 ounces red potatoes, scrubbed and cut into 1/2-inch chunks
3 ounces thin green beans, trimmed
1 large egg
2 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil
12 Nicoise olives, pitted and coarsely chopped
1 medium shallot, cut into 1/4-inch dice
1 can water-packed solid white tuna
1 tablespoon finally chopped fresh flat-leaf parsley
1/4 teaspoon coarse salt
freshly ground pepper
6 pieces baguette, split lengthwise
3 small tomatoes thinly sliced
Cover potatoes with 2 inches cold water in a medium saucepan. Bring to a boil. Reduce heat to medium-low; simmer until potatoes are tender, about 5 minutes.
Drain potatoes, and let cool completely; set aside.
Prepare an ice-water bath; set aside. Fill saucepan with cold water, and bring to a boil. Add green beans; cook until bright green, about 1 minutes.
Using a slotted spoon, transfer green beans to ice-water bath to stop the cooking; let cool completely. Cut green beans into 1/2-inch pieces.; set aside.
Refill ice-water bath; set aside. Fill a small saucepan with cold water; add egg. Bring to a boil. Remove from heat; cover, and let stand 11 to 12 minutes.
Transfer egg to ice-water bath; let stand 2 minutes. Peel egg, and cut in half; discard yolk. Cut egg white into 1/2-inch pieces, and set aside.
Whisk together mustard and vinegar in a small bowl. Whisk in oil in a slow, steady stream; set vinaigrette aside.
Put potatoes, green beans, egg olives, shallot, and tuna into a large bowl. Sprinkle with parsley and salt; season with pepper. Drizzle vinaigrette over tuna mixture; gently stir to combine.
Using your hands, hollow out 1 half of each baguette piece, leaving a thin layer of bread.
Arrange tomato slices over remaining half. Spoon 1/2 cup tuna salad onto hollowed-out half, and top with tomato-lined half.
-- Emily Simnitt