½baguette (about 5 “)A large round loaf that is about eight inches in diameter would also work, just needs a hard crust on outside
1clovegarlic
4 to 6basil leaves
6 oztunacanned in oil, not water
¾cupKalamata olivesOr other black olives, sliced
½pintCherry tomatoesSliced in half
½red onionSliced or chopped
¼cupItalian flat leaf parsleyfinely chopped
½cupblanched French green beanssliced into thirds (optional)
3tablespoonsfresh lemon juice
6tablespoonsextra virgin olive oilplus more for drizzling
1pinchsea salt and freshly ground black pepperto taste
Ingredients for the Anchovy Dressing
1filletanchovydrained
⅛tspsea salt
⅛tspfreshly ground black pepper
½tspgarlicminced
1largeegg
2tsplemon juicefresh squeezed
½tspDijon mustard
6tbspolive oil
1.5tbspshallotsminced
2tspcapersdrained and chopped
½tspWorcestershire sauce
Instructions
For the bread
Slice the loaf of bread in half lengthwise. Remove some of the inside of the bottom half to create a trough into which the filling will go. Brush both halves with a little olive oil and rub each side with smashed garlic and some salt and pepper. Line the bottom half (the half with the trough) with basil leaves.
1/2 baguette (about 5 “), 1 clove garlic
For the filling
Combine the salad ingredients (through the green beans) in a large bowl.
4 to 6 basil leaves, 6 oz tuna, 3/4 cup Kalamata olives, 1/2 pint Cherry tomatoes, 1/2 red onion, 1/4 cup Italian flat leaf parsley, 1/2 cup blanched French green beans
Prepare the anchovy dressing, if using. Alternatively, for a simple dressing: combine 3 Tablespoons lemon juice with 6 Tablespoons olive oil and add a little salt and pepper.
3 tablespoons fresh lemon juice, 6 tablespoons extra virgin olive oil, 1 pinch sea salt and freshly ground black pepper
Pour 1/2 cup of whichever dressing you choose into the tuna mixture and stir to combine. Season to taste with salt and pepper.
For the anchovy dressing
Using the back of a spoon or fork make a paste by mashing the anchovy, salt, pepper and garlic together until thoroughly mixed and mashed together.
Whisk in the oil, one tablespoon at a time, whisking vigorously until you have a thick emulsion.
6 tbsp olive oil
Whisk in the shallots, capers and Worcestershire sauce until blended. Taste, and adjust the salt and pepper if needed to your own taste. Cover and refrigerate until ready to use.
Spoon tuna mixture into the trough of the baguette over the basil leaves. Wrap sandwich well in plastic. Place a heavy weight on top of the sandwich (a cast iron pan works well, or a pan weighted down with heavy canned goods). Refrigerate with the weight on top overnight.
Notes
Note: This salad (and sandwich) gets its name from the niçoise olives, but sometimes they are hard to find. Kalamata olives are a good alternative that are easier to fine.