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1
Place the egg in a small pot and cover with water. Place on the stove and bring to a boil. As soon as it is boiling, cover and turn off the heat. Let sit on the burner for 5 minutes. Remove and cool in ice water. [Note - I have a glasstop electric stove so my burner stays quite hot. If you have a gas stove (lucky you), You might let it sit for another minute. You want a cooked white but still soft yolk]
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2
While the egg cooks, combine the shallots with the vinegars in a small bowl.
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3
Peel the egg and dice the egg white and set aside. Place the yolk in a bowl with the anchovy and dijon and a pinch of salt. Whip/mash until a thick paste forms.
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4
Whisk in the shallots and vinegar and then slowly drizzle in the olive oil.
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5
Stir in the chopped egg white, capers, olives, and herbs. Season well with salt and pepper.
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6
Mix the tuna with the sauce. I use 1/4 cup sauce per can of tuna.
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7
To assemble the sandwich, pinch out the extra dough in the middle of each piece of bread, making a boat. Drizzle the inside of the bread with olive oil and sprinkle with salt and pepper
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8
Fill the boat with the tuna and top with the slices of onion, radish and red pepper. Place on the top piece of bread. Wrap tightly in foil. Place on a plate in the fridge and top with your heaviest cast iron pan filled with a few canned goods. I leave my overnight and throw in my lunch box in the morning.
