Ingredients:

• 2 5-ounce cans olive oil-packed tuna
• ¼ cup drained capers
• ¼ cup pitted black olives, preferably oil-cured, chopped
• ¼ cup lightly packed
• fresh tarragon, chopped ( if you can’t find fresh use dried)
• 1 medium shallot, chopped
• 1 tablespoon lemon juice
• 1 tablespoon extra-virgin olive oil
• Kosher salt and ground black pepper
• 4 8-inch crusty rolls or ciabatta rolls
• 2 medium ripe tomatoes, cored and sliced about ¼ inch thick
• 2 hard-boiled eggs, peeled and sliced crosswise
• 2 medium radishes, thinly sliced

Directions:

1. In a medium bowl, stir together the tuna with the oil, the capers, olives, tarragon, shallot, lemon juice, olive oil and ½ teaspoon pepper. Taste and season with salt.
2. Split each roll horizontally, leaving one side hinged. If the rolls are very thick, pull out and discard some of the crumb so the bread is about ½ inch thick.
3. Divide the tuna mixture evenly among the rolls, on the bottom halves. Lay the tomato slices on top of the tuna, followed by the egg and radishes.
4. Close the sandwiches and press firmly. Wrap tightly with plastic wrap and pack in your cooler, or stick in the fridge until you’re ready to go.
5. Bring a sharp knife with you so that you can cut your sandwich before you eat it at your picnic!

Note: If you are eating these at home and not having a picnic somewhere else, you can just place the sandwiches on a baking sheet, place a piece of foil on top and then place another baking sheet on top. Weight it with a heavy object like a Dutch oven or some cookbooks. Let them hangout for 15 minutes, cut and enjoy!

Note 2: This recipe makes four sandwiches, if you’re not having a double date you can halve the recipe OR you have leftovers for lunch tomorrow, Because really, who buys 2 rolls?

Ingredients:

• 1/2 cup walnuts, halved
• 2 1/2 tablespoons honey
• 1/2 tablespoon apple cider vinegar
• 1/2 tablespoon Dijon mustard
• 1/4 tablespoon fennel seeds, ground
• 3 tablespoons extra virgin olive oil
• 2 fennel bulbs
• 2 Granny Smith apples
• 1 large kohlrabi bulb
• Your favorite package of salad greens (about 200g)
• 3 ounces Manchego, shaved
• Salt and Pepper to taste
• Optional rotisserie chicken

Directions:

1. For the candied walnuts. Preheat the oven to 350F. Place the walnuts in a small bowl and toss to coat with 2 tablespoons of honey, salt and pepper. Line a baking sheet with parchment paper and spread the walnuts in an even layer.
2. Roast 10-12 minutes, stirring the nuts halfway through. When the time is up remove nuts with parchment to a cooling rack to cool while you make the salad.
3. Combine the vinegar, mustard, fennel seeds and remaining honey in a a small bowl. Add a bit of salt and pepper, whisk to combine. It will thicken a bit and look shiny. Give it a taste and adjust your seasoning. Set your freshly made apple cider vinaigrette to the side
4. Trim the stalk and fronds of the fennel. (you can save the fronds, chop them up and add to the salad for some extra color if you want) Cut the fennel bulb in half vertically, you’ll want to remove the tough core. Slice the fennel halves as thin as possible.
5. Halve and core your apples, slice thinly.
6. Remove any knobby bits from the kohlrabi, it’s a rather alien looking veggie so there may be quite a few knobs. Cut into quarters and then thinly slice.
7. Add the fennel, apple, kohlrabi, salad greens, half of the walnuts and half of the cheese into a large mixing bowl. Toss with about half of the vinaigrette, coating evenly. Add more vinaigrette as needed, you don’t want to overdress the salad. (This is also when you would add in the chicken if using)
8. When ready to serve, top with additional nuts and cheese.