California Niçoise Sandwich

Ingredients

• 0.5  avocado thinly sliced
• 1.5 tablespoons tarragon fresh chopped
• 1  garlic clove minced
• 2  hard-cooked eggs sliced into thin rounds
• 0.5 cup kalamata olives pitted chopped
• 2 teaspoons lemon zest grated
• 1 loaf long and 3 to 4 inches wide baguette-style
• 0.5 cup mayonnaise 
• 13 oz oil-packed tuna drained canned
• 0.5 cup radishes thinly sliced
• 1.5 tablespoons red wine vinegar 
• 6 servings salt and pepper 
• 1 medium tomatoes thinly sliced

Equipment

• bowl
• whisk

Directions

1. Slice loaf in half lengthwise. Scoop out about 3/4 of the bread from the top and bottom halves to create pockets; discard scooped-out bread.
2. In a small bowl, whisk together the mayonnaise, garlic, and lemon peel.
3. Spread generously over inside of loaf's top half.
4. In a medium bowl, stir together the tuna, tarragon, vinegar, and salt and pepper to taste. Spoon into bottom half of loaf.
5. Top tuna mixture with radish slices, then the tomato, eggs, and avocado slices. Spoon olives over all and top with the other loaf half. To serve, slice into 6 equal portions.
6. Wine pairing: A fresh, lively dry ros--preferably a Grenache--is great with this sandwich; licorice in the wine can echo the tarragon in the sandwich.