| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sami | 1 | Servings | |
INGREDIENTS
| 1 | Round (16 oz) loaf, peasant-style bread | |
| 3 | lg | Tomatoes |
| 1 | lg | Purple onion, thinly sliced |
| 1 | Green bell pepper, thinly sliced | |
| 4 | oz | Crumbled feta cheese |
| 1 | cn | (6-1/8 oz) solid white tuna in spring water, drained and flaked |
| 1/2 | c | Kalamata olives, sliced |
| 1 | c | Firmly packed fresh basil, chopped |
| 2 | tb | Capers, rinsed and drained |
| 2 | tb | Balsamic vinegar |
| 1 | tb | Dijon mustard |
| 1 | tb | Olive oil |
| 2 | Cloves garlic, minced |
INSTRUCTIONS
Cut bread in half horizontally; hollow out center of bottom half, leaving a 1-inch thick shell. Slice tomatoes; cut into fourths. Layer tomato, onion, bell pepper, and cheese in bread shell. Place tuna and next 3 ingredients in bread shell. Combine vinegar and next 3 ingredients; drizzle over mixture in bread shell, and cover with bread top. Wrap filled loaf in aluminum foil, and chill 2 hours. Cut into wedges to serve. Yield: 6 servings, per serving: 311 Calories, 9.2 g Fat, 30 mg cholesterol, 976 mg sodium Posted to EAT-L Digest 02 Mar 97 by PPFQP@AOL.COM on Mar 2, 1997.
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