A delightful twist on the classic tuna salad sandwich, featuring a flavorful herb olive spread and fresh vegetables.
Combine parsley, black olives, olive oil, anchovy fillets, garlic, lemon juice, and thyme in a blender. Blend until smooth to create the herb olive spread.
Adjust the consistency of the spread by adding a little water if it's too thick.
Blanch the snow peas in boiling water for 1 minute, then drain and rinse under cold water. Pat dry and slice lengthwise.
Blanching helps retain the vibrant green color and crisp texture of the snow peas.
In a mixing bowl, flake the tuna with a fork and mix with 6 tablespoons of the herb olive spread.
Ensure the tuna is well-drained to avoid a watery mixture.
Slice the baguette and spread the remaining herb olive spread on both halves.
Lightly toast the baguette for added crunch and flavor.
Layer the snow peas, red onion, tomato slices, tuna mixture, and sliced eggs on the baguette. Close the sandwich.
Press the sandwich gently to help the layers stick together for easier handling.
Serve the sandwich immediately and enjoy.
Pair with a side salad or soup for a complete meal.
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