Tuna, Egg, and Potato Salad Sandwich

Name: Tuna, Egg, and Potato Salad Sandwich
Ingredients: 2 thick slices rustic-style bread; 1 egg; 1 small new potato, cut into 1/2-inch cubes; 1 (2.8-ounce) can top-quality imported Italian or Spanish solid tuna in olive oil; 2 green olives, pitted and chopped; 1 to 2 tablespoons mayonnaise; Kosher or sea salt; Freshly ground black pepper; 4 or 5 baby spinach leaves, stacked, rolled, and thinly sliced

December 14, 2011

If you think this sounds something like a reconstructed salade Niçoise on bread, well, you’d be right, but the truth is, I got the idea in Italy, not France. On my first trip there, in Venice, I quickly became addicted to eating while standing up at one of the city’s many bars. Besides melanzana (eggplant) pizza, my favorite dish was a sandwich that seemed the ultimate in decadence, because it consisted of potato salad on one side and tuna salad on the other. When I started making it for myself, it seemed only natural to combine both salads into one, and then to throw a hard-cooked egg in there (who doesn’t like egg salad, after all?), along with a couple of olives for briny tartness.

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