Sicilian Tuna with Fennel, Black Olives, and Lemon

Name: Sicilian Tuna with Fennel, Black Olives, and Lemon
Yield: makes 3 to 4 sandwiches
Ingredients: 2 (6-ounce) cans yellowfin or albacore tuna, drained; 2 tablespoons extra-virgin olive oil; 2 teaspoons red wine vinegar; 2 tablespoons finely diced red onion; 1 tablespoon capers, drained; 2 teaspoons chopped fresh oregano, or 1 teaspoon dried Sicilian oregano; Kosher salt and freshly ground black pepper; 1 medium bulb (about 1/2 pound) fennel; 2 tablespoons extra-virgin olive oil; 1 tablespoon lemon juice; Kosher salt and freshly ground black pepper; 1 baguette; 3 tablespoons Lemon Mayonnaise (page 178) (optional); 4 tablespoons pitted and chopped Niçoise olives; 12 slices Lemon Confit (page 200)

December 9, 2011

What self-respecting sandwich shop doesn’t carry a tuna sandwich? We admit that we almost didn’t. But when a magazine wanted to do an impromptu photo shoot before we opened, we had to improvise with ingredients already on hand at Craftbar. We seized a can of Sicilian tuna and added a few other items—and when we tasted the sandwich after the shoot, we realized we had a winner. Let go of the traditional tuna with lots of mayo—the mayonnaise masks the taste, a pity when using good tuna. Instead, use just a bit of lemon-flavored mayo on the bread, and season the tuna with lighter ingredients, such as the fronds of the fennel, similar in texture to dill but lending a fresher flavor to the fish.

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