Sardines & Chocolat

Ingredients

• 1/2 small red onion, thinly sliced
• 2 T Leblanc Extra Virgin Olive Oil
• 1 T Edmond Fallot Red Wine Vinegar, plus additional to taste
• freshly ground black pepper
• 1 jar Serrats White Tuna in Olive Oil (do not drain)
• lemon juice to taste
• 2 kaiser rolls
• lettuce leaves, a combination of Boston, green-leaf, or other leafy lettuce
• 8 tomato slices
• 6-8 slices hard boiled egg
• 4 anchovy fillets, drained
• Nicoise olives
• scallions, chopped
• radishes, sliced

Directions

1. Combine the red onion with 2 tablespoons extra virgin olive oil, 1 tablespoon red wine vinegar, 1/4 teaspoon salt, and several grinds black pepper in a bowl. Using your hands, gently toss everything together for about 5 minutes for the onions to release their juices and mellow.
2. Work in the tuna, including the oil. Season to taste with lemon, red wine vinegar, and black pepper.
3. Cut kaiser rolls in half crosswise. Place lettuce leaves on the bottom halves and top with tomato slices. Add half the tuna mixture to each, and top with 3 to 4 slices hard boiled egg.
4. Crisscross each sandwich with 2 drained anchovy fillets and sprinkle with olives, scallions, and radishes. Drizzle generously with olive oil and top with remaining kaiser halves, pressing firmly.

Recipe by Gourmet Magazine.