Confit garlic is sweet and creamy, so you won’t have to add as much oil and egg as usual to the aïoli. This sandwich is adapted from a Bouchon Bakery recipe.
- 4 thick slices pain de campagne (see note), to serve
- 4 butter lettuce leaves, to serve
- 2 hard-boiled eggs, thinly sliced, to serve
- 4 radishes, thinly sliced, to serve
- 8 Niçoise olives, pitted, to serve
Confit garlic aïoli
- 3 garlic cloves, peeled
- 220 ml extra-virgin olive oil
- 155 ml canola oil
- 1 egg
- 1 tbsp lemon juice
- 2 tsp each of finely chopped flat-leaf parsley and chervil
- 1 tsp chives, finely chopped
- 1 tsp each of finely chopped cornichon, golden shallot and capers
- 1 tsp lemon juice
- 150 gm drained canned tuna in oil
- 1For 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.
- 2For 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.
- 3To 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.
Drink Suggestion: An aromatic marsanne. Drink suggestion by Max Allen