Provencal Tuna Sandwich

Working from home is a DREAM ... for me.  I've organized my space so that I can work better and more efficiently my own kitchen than any other.  Working from home for me is ideal and but my situation is completely different from someone who's been forced to learn how to do their job remotely over the last couple of weeks. 

My husband is one of those people who's been working from home as often as possible and even though he's handled the change like a champ, it's thrown a little kink in my daily schedule.  I'm accustomed to having sole ownership of the kitchen during the day.  When he wanders through my office (aka the kitchen) looking for sustenance,  I feel like I've thrown cake scraps at him in an effort to clear my work space of guests.  😬

Since my work is essentially done in the grocery store and my home kitchen, I've never had to worry about where I was going to eat lunch.  I have access to food all day long so I never worry about where or what I am going to eat for lunch.  Most days, I warm up  leftovers for myself when I get hungry. 

Having Ben work from home has made me to rethink my noontime routine.  The good thing is that it's forced me to take a little break from cooking and sit down for a few minutes in the middle of my day.  It's also compelled me to reevaluate my noontime nourishment because we can't exactly share a half of a roasted sweet potato for lunch.  🥔 #notenoughleftovers

Shelter in place with Ben has me revisiting some of my quick and easy salad, soup and sandwich recipes for lunch.  One of my go-to lunches when I don't have leftovers, is a tuna sandwich.  Not the mayonnaise soaked tuna salad served with an ice cream scoop but really, tasty, great tuna.  A tuna sandwich that will keep me full until dinner and is big enough to share with Ben.  

Provencal Tuna Sandwich
2 Roma tomatoes
1/2 small red onion
1 Tablespoon red wine vinegar
1 garlic clove, sliced
1 baguette, sliced horizontally
1/2 cup kalamata olives, pitted
1/4 cup fresh parsley leaves
1/2 teaspoon dried marjoram
1 Tablespoon anchovy paste
1/4 cup olive oil
1 Tablespoon Dijon mustard
1/4 teaspoon pepper
1 can oil packed tuna
​2 hard boiled eggs, sliced thin

Slice tomatoes and lay on paper towel.

Combine onion, vinegar and garlic.  

Remove inner crumb from baguette bottom.  Bake both halves 5 minutes at 350.  

Brush inside of baguette top and bottom with 2 T. oil.  

Pulse olives, parsley, marjoram and anchovy paste in food processor. 

Transfer to a bowl with onion mixture.  Add 2 T. oil, mustard and pepper.  

Spread 2/3 of olive mixture in hollowed out baguette. 

Distribute tuna over olive mixture. 

Shingle tomatoes over tuna. 

Shingle egg slices over tomatoes.  

Top with remaining olive mixture. 

Replace top baguette. 

Slice and serve.

While I am super thankful that I get to work from home and my husband gets to work from home on most days, I am extremely grateful for the essential employees that are going to work every day to keep my town, my state and my country functioning during this pandemic.  Thank you.  

Ciao!

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