Ultimate Tuna Sandwich

Try to do an annual high mountain lake trip with my good friend Randy.  Last year, we decided on doing a backpack trip to a lake we have talked about visiting and attempted a few bushwhack trips from below.  This time we thought we just use the trail, map and a trusty guide - Randy.  Well, didn't get lost but hiked further than expected the first day so got camp setup late and dinner too. 
Fortunately, Randy's wife is a heck of a chef and had packed us a

sandwich.  Well this wasn't any ordinary sandwich, this was the best Tuna sandwich I had ever had , tasted outstanding after the hike and really special at 10000 ft.   She crafted two glorious sandwiches each on a single baguette, loaded with tuna, hard boiled eggs, olive mixture, pickled onions, tomatoes and spices.  It was a deli worthy sandwich from best deli ever.  

To save for more hikes, picnics or just for a snack, I thought I best write up the recipe.  She said she used a recipe at www.cooksillustrated.com as the start then made some changes.   

 

 

 

Ingredients

• Olive tapenade, muffelatta mix, giardiniera or mixture. 
• Hard boiled eggs, enough to cover the sandwich one layer of eggs
  
• Tuna packed in oil in a can or jar - get the good quality Italian brands.  Or if you have some leftover grilled tuna, halibut, ono, swordfish, trout, etc. that will work great.
• Tomatoes, slicing tomatoes are best but cherry or grape size would work. Need enough to create layer of tomatoes
• Anchovies (optional) - get good spanish or italian ones.
  
• Capers (optional) 
• Dijon mustard
• Olive oil - could use the olive from the tuna.
  
• Red onion
• Red, white or balsamic vinegar
• Roasted red pepper (optional and if you are fishing for brook trout)
• Italian spices
  
• Baguette - a good crusty one is best.  I like sourdough but that's what I make.
  

1. Thinly slice the red onions.  Place in bowl and cover with the vinegar of your choice.  Let sit for at least a few hours or even overnight in a jar in the refrigerator.   You can also buy pickled onions for a short cut. 
2. Use a tablespoon or so, the dijon mustard and olive oil to make a simple mustard vinaigrette.  Add a bit of salt and pepper to taste.  
3.  Cut the baguette in half length-wise.  Dig out a bit of the inside of the bread to form a trough, this step is optional but it helps manage the quantity of stuffing.  Brush the cut part of the baguette with the vinaigrette.  Bake the baguette til lightly toasted, 10 mins at 350F.   If you want a bit more toast, hit the cut side with the a low-temp broiler for a few minutes after baking. 
4. Use you favorite method of hard boiling eggs.  I have hear many methods from keeping the water boiling to steaming the eggs which I haven't tried yet.   I usually place the eggs in a pot of cold water with about 1" water over the eggs.  Bring the water to a boil, turn off the heat and let sit for 15 mins.   Drain and place cooked eggs in cold water.  When done, peel and slice about 1/4" thick.
   
5. Slice the tomatoes.
6. Slice the roasted peppers into thin strips. 
7. Create your olive mixture with or without giardiniera. Need enough olive mixture to cover the top and bottom piece of bread.
8. Prep the tuna - keep it in large chunks.

Assemble

Spread olive mixture on the bottom and top piece of bread.  To the bottom piece, spread tuna to create a nice thick layer.   On top of the tuna, sprinkle some italian spices and place a few anchovy filets and sprinkle with caper, if you are using.  Next a layer of the roasted red pepper strips make it as sparse or thick as you prefer.  Follow the pepper with a layer of tomatoes.  Finally, finish up with the sliced hard boiled eggs.   Place the top of the baguette on top and give the sandwich a good press - careful not to squish stuff out the side.  If you are heading to the lake, tightly wrap each sandwich in plastic wrap then in foil.