At Frasca, Lachlan preserves his own tuna in olive oil to make this terrific tuna salad, brightened with tangerine and green olives and served on garlicky grilled bread. Ingredients 1 medium tangerine 1 (8-oz) jar Italian tuna in olive oil 1/4 cup mayonnaise 16 each Picholine olives pitted, chopped 2 tablespoons chives minced 1 tablespoon shallot minced Salt and freshly ground pepper 1 each baguette split lengthwise Extra-virgin olive oil 1 large garlic clove peeled

Instructions
Light a grill. Peel the tangerine, removing the white pith. Using a small, sharp knife, cut between the membranes to release the sections onto a plate. Cut the sections into 1/2-inch pieces; discard any seeds.

In a large bowl, mix the tuna with the tangerine pieces, mayonnaise, chopped olives, chives and shallot and season with salt and pepper.

Brush the cut sides of the baguette with olive oil. Grill over high heat, cut sides down, for 2 to 3 minutes, or until browned and crisp. Turn them and grill until lightly browned on the second side, about 30 seconds longer. Rub the cut sides of the baguette with the garlic clove. Mound the tuna salad on the grilled baguette, cut into 8 pieces and serve.

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Yields: 8 Servings
     Food & Wine magazine, February 2007, page 99

notes:  MAKE AHEAD The tuna salad minus the tangerines can be refrigerated overnight. Fold in the fruit and grill the bread just before serving.

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