Makes 4 servings

This sandwich uses the savoriness of tuna to enhance the classic combination of radishes and buttered bread. But since doubling the bread would make a challenging mouthful, just grab a napkin and eat the sandwich open-faced. If you don't have a baguette, try the mixture on any type of hearty bread. Just don't forget the butter!

1 bunch radishes (about 10), chopped
2 ribs celery, chopped
3 6-ounce cans tuna (preferably packed in olive oil), drained
2 tablespoons Dijon mustard
2 teaspoons lemon juice
1/2 teaspoon freshly ground black pepper
4 tablespoons unsalted butter, softened
1 baguette, cut into 4 equal pieces
2 tablespoons chopped fresh chives or parsley

In a medium bowl, combine the radishes, celery and tuna. Add the mustard, lemon juice and black pepper and stir to incorporate the ingredients. Taste the mixture and add a little salt if needed.

With your fingers, pull a little of the inside crumb from the cut side of the baguettes to form a shallow boat; discard the crumbs. Spread the butter generously over the cut sides of the baguette pieces and spoon the tuna mixture on top of each. Top with chopped chives. Serve the sandwiches open-faced.

- from The Oregonian