"It might seem crazy to go to such lengths, to have so many ingredients in a tuna sandwich, to make your own tuna, to make your own mayonnaise, but this really one of my favorite sandwiches that there is." — ciaosamin Samin Nosrat shows us how to make the best tuna sandwich, called pan bagnat, by preserving tuna in nice olive oil and adding tons of acidity + crunch in the form of pickled red onion, tapenade, and fresh cucumbers. The simple, beloved sandwich: it's kind of wild how much good stuff can fit between two slices of bread, which is why we're celebrating #sandwichweek 🥪