Update my dinner status, I'm making this tonight.
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 cn Tuna packed in water; well
- ; 1/2-ounce)
- 1 cn Tuna packed in water; well
- ; 1/8-ounce)
- 3 tb Drained capers
- 2 Soft French or Italian bread
- 6 tb Olive paste; (olivada) or
- ; spread* (about)
- 2 pk Fresh arugula or watercress;
- 2 Tomatoes; sliced
- 1 Red onion; thinly sliced
- 1 1/2 tb Fresh lemon juice
- 1/4 c Mayonnaise
Preparation
*Available at Italian markets and specialty foods stores. If unavailable, puree 1/2 cup pitted, black, brine-covered olives (such as Kalamata) in processor or blender. Combine all tuna, capers, mayonnaise and fresh lemon juice in medium bowl. Season with pepper. Cut each bread loaf crosswise into 3 pieces, then halve each piece lengthwise. Pull out centers of bread pieces, leaving 1/2-inch-thick crusts. Spread olive paste on inside of each bread piece. Cover olive paste with generous amount of arugula. Spread 1/2 cup tuna mixture onto each bottom piece of bread. Top with sliced tomato and sliced onion, then with top pieces of bread. (Can be prepared 6 hours ahead.) Serves 6. Bon Appetit July 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
