I decided to make this recipe after seeing it on the morning news. The recipe comes courtesy of Laura Calder, one of my favourite Food Network Canada hosts. I love the soft, roasted peppers in this recipe, the healthy olive oil and tangy citrus flavour. Make sure you use a good baguette for this…I don’t eat bread often, so the crusty, toasted outside and soft inside of the rustic French baguette we bought was quite a treat. I was quite surprised that there was no cheese in this recipe, and I thought about adding some but after biting into the sandwich, I realized it doesn’t need anything else. This ain’t your mama’s brown bag tuna sandwich!
TUNA AND WHITE BEAN SALAD ON TOASTED BAGUETTE
Recipe Courtesy of Laura Calder – French Cooking at Home
- 2 red peppers
- 1 yellow pepper
- 1 orange pepper
- About 1/2 cup olive oil, more for the baguette
- 3 garlic cloves, minced
- 3 celery ribs, sliced
- A scant cup (100 g) pitted Kalamata olives, roughly chopped
- A few handfuls of fresh parsley leaves
- 2 cups cooked cannellini beans (use white kidney if you can’t find cannellini)
- Salt and pepper
- Zest and juice of 2 lemons, more to taste
- 14 ounces (390 g) high-quality tuna chunks packed in olive oil, drained (about 3 cans)
- 1 to 1 1/2 baguettes
Heat the oven to 350°F (180°C). Seed and julienne the peppers, toss on a baking sheet with a few tablespoons of olive oil, spread into a single layer, and bake until soft, about half an hour. Remove from the oven and turn the heat up to 400°F (200°C).
Tip the peppers into a large bowl. Add the garlic, celery, olives, parsley, and beans. Season with salt and pepper, and toss with the lemon zest and juice and the remaining olive oil. Add the tuna last and carefully mix it in with your hands so the chunks don’t break up too much. Taste and adjust the seasonings.
Slice the baguette(s) in half lengthwise and then into pieces the length of the palm of your hand. Arrange on the baking sheet and drizzle with olive oil. Toast until golden and crisp on top but still squishy within, about 5 minutes.
Put a piece of toast on each plate and top with a generous heap of the salad, including the juices.