Tuna Nicoise Tartine (or Fancy Tuna Sandwich)

Mmmmm good, Saturday lunch. This is another recipe from Thomas Keller's Bouchon Cookbook. Have I already mentioned that we have been lucky enough to eat at this Napa restaurant a few times? Well, since we can't just pop up to Napa for lunch I decided to try and bring a little Bouchon flavor to Poseidon's galley.

First drain good-quality Italian canned tuna packed in olive oil. Mix the tuna with minced shallots, cornichons, capers, chives, parsley, tarragon and chervil. Stir in some mayonnaise, lemon and season with salt and pepper.

Drizzle a little olive oil on a slice of baguette, sprinkle with salt and brown on both sides under the broiler.

Spread one side of the toast with aioli (garlic mayonnaise), top with lettuce leaves (I used arugula), and mound on the tuna salad. Top with sliced hard-boiled egg, Nicoise olives and chives.