| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | July 1992 | 1 | servings | |
INGREDIENTS
| 1 | cn | Tuna packed in water; well drained (12 |
| ; 1/2-ounce) | ||
| 1 | cn | Tuna packed in water; well drained (6 |
| ; 1/8-ounce) | ||
| 3 | tb | Drained capers |
| 1/4 | c | Mayonnaise |
| 1 1/2 | tb | Fresh lemon juice |
| 2 | Soft French or Italian bread loaves; (1-pound) | |
| 6 | tb | Olive paste; (olivada) or olive |
| ; spread* (about) | ||
| 2 | pk | Fresh arugula or watercress; (1/2-ounce) |
| 2 | Tomatoes; sliced | |
| 1 | Red onion; thinly sliced |
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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus Christ! The answer is on everyone’s lips”