12oz (340g)Canned Tuna in oildrained & fork separated
1medium Red onionsliced in slivers
2Eggshard-boiled and sliced
1large Tomato or 2 mediumthinly sliced
Romaine lettuce leaves
Optional ingredients:see recipe note below
For the Vinaigrette:
2tbspRed Wine Vinegaror balsamic vinegar
1tspDijon Mustard
1tspKosher salt
½tspFreshly ground black pepper
2tspAgaveor honey or maple syrup
1tspHerbes de Provence
6tbspolive oil
Instructions
In a small mixing bowl, whisk together the red wine vinegar, agave, mustard, salt, and pepper. While continuing to whisk, gradually add the olive oil. Whisk until the oil and vinegar are emulsified.
Slice the baguette horizontally into 4 pieces or slice the individual buns horizontally.
Place the lettuce, tuna, hard-boiled eggs, olives, cucumbers, tomato and red onion on the bottom side of the bread in that order. Drizzle the vinaigrette over the vegetables and tuna, top with the second piece of bread.
Serve the 4 sandwiches or cut into 4 sandwiches if using a baguette.