Recipe: Sicilian Tuna Sandwich
- For the salad:
- 2 12 ounce cans of Italian tuna (available at the Chelsea Market), drained
- 2 tablespoons extra virgin olive oil
- 2 teaspoons red wine vinegar
- 2 tablespoons red onion, finely diced
- 1 tablespoon capers
- 1 teaspoon Sicilian dried oregano (also available at the Chelsea Market)
- Kosher salt
- For the sandwich:
- 1 freshly baked baguette
- 1 full recipe of tuna salad (recipe above)
- 1 bulb of fennel, shaved thinly and tossed with lemon juice, olive oil, salt and pepper
- 4 tablespoons of chopped nicoise olives
- 16 slices lemon confit (recipe below)
- Green fennel frawns for garnish
- For the lemon confit:
- 12 lemons
- 5 shallots, peeled and minced
- 6 cloves garlic, peeled and minced
- 2/3 cup kosher salt
- 1/3 cup sugar
- Extra virgin olive oil
For the salad:
Mix ingredients. Season to taste with kosher salt and freshly ground black pepper.
For the sandwich:
Split baguette lengthwise. Layer ingredients from the bottom up in the order above. Drizzle some of the oil from the lemon confit on the top piece of the baguette. Cut into 4 equal pieces and serve.
For the lemon confit:
Plunge the lemons into boiling water (this softens the outer layer of wax). Drain, rinse, then wipe the lemons clean. Dry the lemons then slice them very thinly, discarding the ends and seeds.
Combine the shallots with the garlic. Mix the salt with the sugar. Arrange a layer of lemon slices in the bottom of mid-sized container with a lid. Sprinkle the lemons first with a little shallot mixture, then with some salt mixture. Repeat, layering lemons and sprinkling them with the shallot and salt mixtures until the final lemon slices are topped with the last of the salt and shallot mixtures. Cover the container and refrigerate the confit for 3 days. The confit can be used immediately or covered with olive oil and kept in the refrigerator for at least a month.