This open-face sandwich is an inspired cross between a classic tuna melt and a Niçoise salad. A boule—a round loaf of crusty white bread—makes a sturdy base for the sandwich. Don’t skip the anchovy; it adds a subtle depth of flavor.
Serve with Roasted Fingerling Potato Crisps on the side.
My mom used to make “tuna burgers”. Tuna, mayonnaise, onion and pickle relish spread on toasted white hamburger buns with Velveeta cheese melted on top. This is blissfully nothing like that. A perfect combination of flavors and comforting without being heavy. I had no anchovies and substituted fresh parsley for dill and it was still great.
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