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tuna sandwich

Recipe courtesy of Root & Sprig by Tom Colicchio


Lemon Confit Ingredients

  • 1-2 lemons
  • 5 shallots, peeled and minced
  • 6 garlic cloves, minced
  • 2/3 cup kosher salt
  • 1/3 cup sugar
  • About 4 cups extra-virgin olive oil


Lemon Confit Directions

Plunge the lemons into a pot of boiling water to soften the outer layer. Drain, rinse then wipe the lemons clean. Dry the lemons and slice them very thin. Discard the ends and seeds. In a small bowl combine the shallots with the garlic. In another bowl, mix the salt with sugar.

Arrange a layer of lemon slices in the bottom of a medium container with a lid, making sure not to overlap the slices. Sprinkle the lemons layer with a little shallot mixture, then with some salt and sugar mixture. Repeat layering in stacks and sprinkling them. Cover the container and refrigerate. Best to cure for 3 days, flipping the stacks halfway to cure evenly. Remove and drain the lemons for 15 minutes or so. Discard the liquid. Pack the drained lemons tightly in a jar and top with oil making sure to cover all lemons. The confit can be used for at least a month.


Tuna Salad Directions

  • 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 (optional)
  • 2 teaspoons chopped fresh oregano, or 1 teaspoon dried Sicilian oregano
  • Kosher salt and freshly ground black pepper


Tuna Salad Ingredients

  • Combine all the ingredients in a bowl and mix well.
  • Adjust the seasoning as necessary and refrigerate until ready to use.


Marinated Fennel Ingredients

  • 1 medium bulb (about ½ pound) fennel
  • 2 table spoons of extra-virgin olive oil
  • 1 table spoon of lemon juice
  • Kosher salt and freshly ground pepper


Marinated Fennel Directions

  • Remove the stalks from the fennel and reserve the fronds.
  • Use a mandoline slicer or sharp knife to thinly slice the fennel crosswise starting from the top.
  • Toss the fennel slices in a bowl with oil, lemon juice, and reserved fennel fronds as well as season with salt and pepper.
  • Set aside at room temperature to marinate for 10 minutes.


Assemble Your Sandwich

  • 1 baguette
  • 3 tablespoons mayonnaise
  • 4 tablespoons pitted and chopped olives (optional)
  • 1-2 slices lemon confit
  • Split the baguette lengthwise
  • Spread the mayonnaise evenly across the bottom slice and layer with the tuna salad, fennel, olives, confit, and marinated fennel.
  • Drizzle some of the oil from the confit on the inside of the top slide of the baguette.
  • Close the sandwiches, cut into three or four equal pieces, and serve.

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