Quick-fixed tuna sandwich & sautee radish

Callipygia has a terrific post about radish in which included a recipe of sauteed radish in the French style. After the radish being cooked it gives out the most delicated bite and sweetness. Yes, she's right, don't throw away those leaves on top, they have some sort of cooked arugula's reminiscence! Callipygia suggests serving this with fish or lamb (actually more than these, but I won't tell you as I want you go there to see :)). Great, I have tuna ... from can... I guess it counts then. With croissants, looks french or not, this lunch is still absolutely terrific! Hey, all can be done in 5 minutes!

Ingredients (yield two sandwiches, or two servings)

For the sandwich:

• 2 good quality croissants from stores
• 160 g good quality canned tuna *
• 2 Tbps finely diced pickles
• 2 Tbps mayo
• white/black pepper, ground

For saute radish (as side or into sandwich)

*please check out the recipe from Callipygia*

• 6 radish, 2 of them halved, lengthwise with leaves intacted. The rest, thinly sliced (to put into the sandwich)
• 1 Tbp butter
• a few dashes of fruity wine
• a pinch of light brown sugar
• pepper (I used cracked green peppercorns and dried red berries)
• tarragon ... (sadly I didn't have it)
  

Direction:

• Drain the tuna. Combine it with pickles, mayo. Pepper to taste. Slice the croissants. Set them aside.
• Heat the pan with butter, saute the halved radish, over low to medium heat, for about 2 minutes or so. Add sliced radish and cook for another minute, add a few dashes of wine and sugar. When the liquid almost evaporated, taste and season, turn the heat off. Add tarragon if you like.
• Place the sliced radish and tuna mixture inside the croissant. Served with more radish (halved). Enjoy!

My note:

• I found the quality of canned tuna in my area so various, the ones imported from Italy are usually very decent (thanks Calli! Thanks Sher!). But if you live in Asia, as I recall, some of those from Thailand and Japan were really superb!

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