pages

Translate

Sunday, March 22, 2015

Mediterranean-style Tuna And Olive Sandwich

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • Servings: 4
  • 1 unsliced french baguette (see my kittencal's french bread/baguette (kitchen aid mixer stand mixer)
  • 3 tablespoons olive oil
  • salt & freshly ground black pepper
  • sliced tomato (optional)
  • green leaf lettuce
  • 1/3 cup mayonnaise (can use more)
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • 2 (6 ounce) cans light tuna in olive oil, drained
  • 1/2 cup chopped bottled roasted red pepper
  • 8 kalamata olives, pitted and chopped coarsely (or use other brine-cured olives)
  • 3 tablespoons finely chopped red onions
  • 1 celery rib, diced
  • salt & freshly ground black pepper (to taste)

Recipe

  • 1 in a large bowl place chopped roasted red peppers, kalamata olives, onion and celery; toss to combine; add in the tuna and gently toss leaving the tuna in small chunks.
  • 2 in a small bowl whisk together the mayo with 2 tablespoons lemon juice and minced garlic; add to the tuna mixture and toss gently to combine then season with salt and pepper (at this point you may cover and refrigerate for upt to 24 hours).
  • 3 using a serrated knife slice the baguette into 4 even pieces, then slice each piece in half.
  • 4 brush the sides of the bread with olive oil then sprinkle lightly with salt and pepper (you may lightly toast the sliced part of the bread in a skillet if desired).
  • 5 place lettuce leaves onto each bottom half of bread slice, then pile/divide the tuna mixture over the lettuce, if desired lay tomato slices over the tuna.
  • 6 top each with a slice of bread.

No comments:

Post a Comment