We had some tuna scraps left over from our Sustainable Seafood Dinner (which went very well) and that means Nicoise tuna sandwiches, or Pan Bagnats for the next few days. My second favorite summer sandwich...right behind a BLT. I like to use seared albacore tuna, tropea onions, confit tomatoes, black olives, anchovy, capers, hard-boiled egg, and fresh lettuce. Now the trick is to gently fold everything together with some aioli and red wine vinaigrette, stuff it into a day old baguette, wrap it well, and let it sit overnight. Then have it for lunch, or better yet, plan a picnic with someone special. Be sure to pack a chilled bottle of rose and life is perfect....
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