Tuna in Rich Bearnaise Sauce

Tuna in rich Béarnaise sauce

From the Kitchen of Aubrey Proctor

Makes 4 Sandwiches (Sauce makes about 3 ½ cups)

Prep time: 35        Total Time: 40 (Faster prep option below, 15 min)

Ingredients: 

4 cans (6-oz) Tuna

4 cibatta buns or slices of bread

1 cup baby spinach leaves

1 small tomato, thinly sliced (4 slices)

Guacamole: (*you may also purchase premade guacamole and save 20 min of prep time)

2 medium, ripe avocados

2 tbsp canned green chiles, chopped

1/3 cup white onion, peeled and finely chopped

1 tbsp lemon juice

1/4 cup fresh cilantro, finely chopped

1 tsp salt

Sauce: 

4 lg shallots, diced

3/4 cup dry white wine

3 Tbsp white wine vinegar

2 Tsp dried tarragon

1/2 cup mayonnaise

2 Tbsp lemon juice

1/2 tsp salt

1/2 tsp freshly ground pepper

1.        Prepare guacamole; Mash the avocado with a fork until almost smooth. Fold in the remaining guacamole ingredients into the mashed avocado. Cover and chill.

2.       For sauce, cook first 4 ingredients in a small saucepan over medium-high heat 8-10 minutes or until liquid is reduced to about 2 Tbsp.  Cool.

3.       Process reduced mixture, guacamole, and remaining ingredients in a blender or food processor until smooth, stopping to scrape down sides. 

4.       On bottom bread slice, layer as follows: Tuna, Béarnaise sauce, spinach leaves, and tomato slice. Using as much Béarnaise sauce for each sandwich as desired. Chill remaining Bearnaise sauce for up to 2 days.