"You Can Tune A Piano...

but you can't tuna fish!" 


That's a line my Dad would have loved. He had a really, really corny sense of humor and chuckled over groaners like that. No kidding.


Which has little to do with tuna sandwiches. Recently, over at Tea and Cookies, I saw one of the most stunning food styling photographs it has ever been my pleasure to view - the ingredients for a Pan Bagnat deconstructed onto a dark table. Brilliant. I'm often struck by Tea's photos, but this one was even more stunning than her standard gorgeous ones.


The sandwich spoke to me, too. I do enjoy a good tuna salad sandwich in the American tradition, but this French version was something I had read about but never tried. A tuna sandwich without mayo was a new concept, but the rest of the ingredients sounded so good that I just had to try it. So, I went about gathering the ingredients and made one for lunch last week. I won't go into a lengthy description - Tea already did a super job of that and you can find it by clicking on the link above - but I will say that the addition of marinated artichoke hearts to the sandwich and Herbes de Provence to the garlicky oil and vinegar dressing were both to our liking. 


Earthy, tangy, garlicky and bold, this is a sandwich for the ages. All ages. No kidding.