I'm always trying to think of new ways to dress up tuna fish. In this recipe, I traded out the traditional standard vinaigrette in a pan bagnat for a play on sauce gribiche, one of my favorite sauces to serve with fish. [Note: there is enough sauce for 4 sandwiches; however, I give the sandwich ingredients per person so you can adjust accordingly. If you don't make four servings, you can use the leftover sauce to toss with roasted potatoes or serve on top of fish or chicken or vegetables. You won't be sorry you are left with extras!] - melissav

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