Sandwich au Thon

History

The sandwich au thon is one of the most ubiquitous sandwiches in France, sold from every boulangerie, supermarket and café counter across the country. Canned tuna — introduced widely after World War II — became a French lunchtime staple, mixed with mayonnaise, cornichons, hard-boiled egg and sometimes capers, and tucked into a fresh baguette. Simple, affordable and deeply satisfying, it is the everyday lunch of French workers and students from Paris to Marseille.

Ingredients

• Fresh baguette
• Canned tuna in oil (drained)
• Mayonnaise
• Hard-boiled egg, sliced
• Cornichons, sliced
• Capers
• Lettuce leaves
• Ripe tomato, sliced
• Salt and black pepper

How to Make

1. 1Split a fresh baguette lengthwise, leaving a hinge.
2. 2Mix drained tuna with mayonnaise, capers and a pinch of salt and pepper.
3. 3Spread the tuna mixture generously along the bottom half of the baguette.
4. 4Layer with sliced hard-boiled egg, cornichons and tomato.
5. 5Add lettuce leaves and close the sandwich.
6. 6Press gently and slice in half to serve.

Known for it

• PAUL8 à 12 Rue Pierre Mauroy, 12 Rue des Manneliers, 59800 Lille, France