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Name: Salade Nicoise Sandwiches
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 cn Tuna packed in water; well; ; 1/8-ounce); 2 Tomatoes; sliced; 2 Soft French or Italian bread; 1 1/2 tb Fresh Lemon Juice; ; 1/2-ounce); 2 pk Fresh arugula or watercress;; 1 Red onion; thinly sliced; 1 cn Tuna packed in water; well; 3 tb Drained capers; 6 tb Olive paste; (olivada) or; 1/4 c Mayonnaise; ; spread* (about)

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INGREDIENTS

1 cn Tuna packed in water; well
; 1/8-ounce)
2 Tomatoes; sliced
2 Soft French or Italian bread
1 1/2 tb Fresh Lemon Juice
; 1/2-ounce)
2 pk Fresh arugula or watercress;
1 Red onion; thinly sliced
1 cn Tuna packed in water; well
3 tb Drained capers
6 tb Olive paste; (olivada) or
1/4 c Mayonnaise
; spread* (about)

Servings

INSTRUCTIONS

*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

NOTES

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Salade Nicoise Sandwiches

1 cn Tuna packed in water; well
 ; 1/8-ounce)
2 Tomatoes; sliced
2 Soft French or Italian bread
1 1/2 tb Fresh Lemon Juice
 ; 1/2-ounce)
2 pk Fresh arugula or watercress;
1 Red onion; thinly sliced
1 cn Tuna packed in water; well
3 tb Drained capers
6 tb Olive paste; (olivada) or
1/4 c Mayonnaise
 ; spread* (about)

*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

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Nutrition

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Serving Size: 1 Serving (178g)
Recipe Makes: 1 servings

Calories: 473
Calories from Fat: 356 (75%)

Amt Per Serving		% DV

	Total Fat 39.5g	53 %
	Saturated Fat 5.8g	29 %
	Monounsaturated Fat 10.6g
	Polyunsanturated Fat 21.2g
Cholesterol 30.6mg		9 %
Sodium 1601.2mg		55 %
Potassium 63.5mg		2 %
Total Carbohydrate 32.3g		10 %
	Dietary Fiber 1g	4 %
	Sugars, other 31.4g
Protein 1.8g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 473

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