Ingredients
1/4 pound green beans, trimmed
1 teaspoon Dijon mustard
2 teaspoons red-wine vinegar
1/2 small shallot, minced
2 tablespoons extra-virgin olive oil
2 cans (5 ounces each) solid white tuna packed in oil
Coarse salt and ground pepper
2 plum tomatoes, chopped
1/2 cup pitted Nicoise or Kalamata olives
1/4 cup fresh parsley leaves
1 pound baguette
Bibb lettuce leaves
4 hard-cooked large eggs, thinly sliced
Preparation
In a large pot of boiling salted water, cook green beans until bright green and tender, 3 minutes. Drain, rinse under cool water, and chop. In a medium bowl, whisk together mustard, vinegar, shallot, and olive oil. Drain tuna, then break into chunks and add to vinaigrette, along with green beans. Season to taste with salt and pepper and stir to combine. In a food processor, pulse together tomatoes, olives, and parsley. Split baguette lengthwise and scoop out most of the insides. Arrange a few lettuce leaves on bottom half; top with tuna mixture and eggs. Spread tomato-olive mixture on top half of baguette and place on sandwich. To serve, cut crosswise into 4 pieces.
