Jul 23, 2011

Fancy Tuna Sammies

Technically the name of this recipe is Nicoise-Style Tuna Sandwiches, a french term for a tuna type salad with lots of other ingredients tossed in. But I basically considered this a tasty tuna sammie. Here's how we ate Saturday lunch:


1 (8 oz) crusty round bread, split
2 Tbsp red wine vinegar
2 tsp extra-virgin olive oil
1/4 tsp black pepper
2 (5 oz) cans tuna (in water, drained)
1 hard cooked egg, peeled & chopped
2 scallions, thinly sliced (I used green onions)
8 pitted Kalamata olives, chopped
1 tsp capers, drained and finely chopped
2 tomatoes thinly sliced (I used some grape tomatoes too)
1/2 cup lightly packed fresh basil leaves

First I sliced the bread roll in half and removed some of the extra bread. You can save the extra bread for bread crumbs for another recipe if you want.

Whisk together vinegar, oil, and pepper and brush over cut sides of bread

Flake tuna in a medium bowl. Stir in egg, scallions (or in my case - green onions), olives and capers (they stink!)

On bottom of bread, layer half of tomato slices and basil leaves.

 Spread tuna mixture on top of basil.

 Arrange remaining tomato slices and basil over tuna. Cover with top of bread.

The recipe calls for wrapping the sandwich in foil and refrigerating for 2 hours. But we were too hungry to wait! So I cut the bread roll into 4 wedges, just like you would cut a pie. 

I served it with dry roasted almonds and zucchini fries (recipe for zucchini fries coming soon!)

Yummy! It got thumbs up from the guys so this is definitely a recipe to repeat in the future.


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