José’s Tuna Salad

Ingredients:

• 2 cans José Andrés White Tuna in Olive Oil
• José Andrés Picual Extra Virgin Olive Oil
• 2 12-inch French Baguettes
• 1⁄2 lb. minced Shallot
• 1 tablespoon minced Chives
• 1⁄4 cup Mayonnaise
• 2 stalks, thinly sliced Scallions
• 2 peeled Hard-boiled eggs
• 4 quartered Piparras chile peppers (optional)
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 350º F. Slice the baguettes in half lengthwise and brush the cut sides with olive oil. Place on a baking sheet, cut side up, and bake in the oven until lightly toasted, about 5 minutes.
2. In a large mixing bowl, add the tuna and gently break it up with a fork. Add the shallot, chives, mayonnaise and scallions and mix well until fully incorporated.
3. Slice the hard-boiled and assemble onto the bottom half of each toasted baguette. Spread the tuna salad on top of the hard-boiled eggs, followed by the quarters of Piparras chiles and then the top halves of the baguette.
4. Cut each baguette into two pieces and place each half on four separate plates to serve.