4thick slices pain de campagne (see note), to serve4butter lettuce leaves, to serve2hard-boiled eggs, thinly sliced, to serve4radishes, thinly sliced, to serve8Niçoise olives, pitted, to serveTo serve:finely chopped chives, sweet paprika and extra-virgin olive oilConfit garlic aïoli3garlic cloves, peeled220 mlextra-virgin olive oil155 mlcanola oil1egg1 tbsplemon juiceTuna salad2 tsp eachof finely chopped flat-leaf parsley and chervil1 tspchives, finely chopped1 tsp eachof finely chopped cornichon, golden shallot and capers1 tsplemon juice150 gmdrained canned tuna in oil
For confit garlic aïoli, combine garlic and 100ml olive oil in a small saucepan, cook over low heat until garlic is soft (20-30 minutes). Strain (reserve garlic), combine garlic oil with canola oil and remaining olive oil, set aside. Process egg, lemon juice and reserved garlic in a small food processor until smooth (1-2 minutes). With motor running, gradually add combined oils and process until thick and emulsified. Season to taste, adjust consistency with a little water if necessary, and set aside.
For tuna salad, combine 60gm garlic aïoli, herbs, cornichon, shallot, capers and lemon juice in a bowl. Add tuna and mix until just combined, season to taste.
To serve, spread two bread slices with a little garlic aïoli, top each with two lettuce leaves, layer with tuna salad, egg and radish slices. Garnish with olives, chives and paprika, drizzle with oil, top with remaining bread slices and serve immediately.
Note Pain de campagne is a round French country-style loaf
similar to sourdough. If unavailable, substitute sourdough.