(Photo: Kenneth Chen)

If the tuna on rye you made at home turns to paste by 1 P.M., here’s the solution. According to ’wichcraft’s Sisha Ortuzar, this sandwich improves if it sits for a few hours. “All the flavors get into the bread, making it moist while still remaining crusty, thanks to the hearty baguette.”

Sicilian Tuna Sandwich
Makes enough for 4 sandwiches

For the Salad
2 ea. 12-oz. Italian canned tuna, drained
2 tablespoons extra-virgin olive oil
2 teaspoons red-wine vinegar
2 tablespoons red onion, diced fine
1 tablespoon capers
1 teaspoon Sicilian dried oregano

(1) Mix ingredients. Season to taste with kosher salt and freshly ground black pepper.

For One Sandwich
1/4 freshly baked baguette
1/4 recipe of the tuna salad above
Thinly sliced fennel, tossed with lemon juice, olive oil, salt, and pepper
1 tablespoon pitted, chopped niçoise olives
Green fennel fronds for garnish

(2) Split baguette lengthwise. Layer ingredients from the bottom up in the order above. Drizzle with olive oil. Bag and go.

Related:

• Archive: “The Everything Guide”
• Table of Contents: Apr 25, 2005 issue of New York | Subscribe!