3 cans of tuna in water, drained and flaked

5 to 6 sprigs tarragon, stripped from the stem and chopped

1/2 C. basil leaves, finely chopped

1/4 C. parsley leaves, finely chopped

12 black or green pitted olives, about a handful, finely chopped

2 shallots, finely chopped

3 T. capers, chopped

Juice of 1 lemon

2 T. extra-virgin olive oil

Salt and freshly ground black pepper

1 French baguette, cut into 4 sections and split on top

2-4 T. Butter

4 ounces Gruyere or Swiss cheese, thinly sliced

 

Preheat the broiler. In a medium-size mixing bowl, combine the tuna, tarragon, basil, parsley, olives, shallots and capers. Squeeze the lemon over the bowl, being careful not to get any of the seeds in. Drizzle in the olive oil and season with salt and freshly ground black pepper. Mix thoroughly to combine. Reserve in the fridge until ready to serve. Preheat a large skillet over medium heat. While the skillet is heating, spread butter on baguettes. Toast in the skillet until golden brown. Fill the baguettes with the tuna salad. Top with gruyere cheese and pop under the broiler until the cheese is melted and bubbly.