What self-respecting sandwich shop doesn’t carry a tuna sandwich? We admit that we almost didn’t. But when a magazine wanted to do an impromptu photo shoot before we opened, we had to improvise with ingredients already on hand at Craftbar. We seized a can of Sicilian tuna and added a few other items—and when we tasted the sandwich after the shoot, we realized we had a winner. Let go of the traditional tuna with lots of mayo—the mayonnaise masks the taste, a pity when using good tuna. Instead, use just a bit of lemon-flavored mayo on the bread, and season the tuna with lighter ingredients, such as the fronds of the fennel, similar in texture to dill but lending a fresher flavor to the fish.

　　

Ingredients

makes 3 to 4 sandwiches

　　

For the tuna salad

2 (6-ounce) cans yellowfin or albacore tuna, drained

　　2 tablespoons extra-virgin olive oil

　　2 teaspoons red wine vinegar

　　2 tablespoons finely diced red onion

　　1 tablespoon capers, drained

　　2 teaspoons chopped fresh oregano, or 1 teaspoon dried Sicilian oregano

　　Kosher salt and freshly ground black pepper

　　

For the marinated fennel

1 medium bulb (about 1/2 pound) fennel

　　2 tablespoons extra-virgin olive oil

　　1 tablespoon lemon juice

　　Kosher salt and freshly ground black pepper

　　1 baguette

　　3 tablespoons Lemon Mayonnaise (page 178) (optional)

　　4 tablespoons pitted and chopped Niçoise olives

　　12 slices Lemon Confit (page 200)

　　

Step 1

To make the tuna salad, combine all the ingredients in a bowl, and mix well. Adjust the seasoning as necessary and refrigerate until ready to use.

　　

Step 2

To make the marinated fennel, remove the stalks from the fennel and reserve the fronds. Using a mandoline slicer or sharp knife, thinly slice the fennel crosswise starting from the top. In a bowl, toss the fennel slices in the oil, lemon juice, and reserved fennel fronds, and season with salt and pepper. Set aside at room temperature to marinate for 10 minutes.

　　

Step 3

Split the baguette lengthwise. Spread the mayonnaise evenly across the bottom slice and layer with the tuna salad, fennel, olives, confit, and fennel fronds. Drizzle some of the oil from the confit on the inside of the top slice of the baguette. Close the sandwiches, cut into three or four equal pieces, and serve.

　　'wichcraft