Tuna salad was one of the ultimate sandwiches of my childhood — it’s totally nostalgic comfort food for me. Its straightforward satisfaction has carried into adulthood, though now I prefer to use tuna as a blank slate to be filled with a hodgepodge of vibrant ingredients that play off one other and bring the sandwich to life.
Like this right here. I used the French pan bagnat as a loose jumping-off point — ditching the mayo for olive oil, adding olives, onion, capers and green herbs. I used sweet and spicy peppadew peppers too, which adds a nice little kick that keeps things lively. It’s the ultimate summer sandwich. Use it as your own blank slate. You could add thinly sliced green beans, cherry tomatoes, corn, fresh salad greens or summer squash and have a perfect al fresco meal.
Tuna Salad With Peppadew Peppers, Olives and Herbs
Yield: about 4 servings
10 ounces water-packed tuna, drained
3 tablespoons olive oil, plus more for bread
1/2 cup coarsely chopped peppadew peppers
1/4 cup diced red onion
3 heaping tablespoons chopped kalamata olives
3 tablespoons chopped flat leaf parsley
1 tablespoon chopped basil
2 tablespoons capers
1/4 teaspoon sea salt
Generous amount of freshly cracked black pepper
Sliced and toasted bread, for serving
In a large mixing bowl, combine the tuna with the olive oil and mix well. Next, add the peppers, onion, olives, parsley, basil, capers, sea salt and black pepper. Pile atop warm, crusty bread that’s been lightly brushed with olive oil and sea salt. Best served immediately.
All photos by Kimberley Hasselbrink.