| 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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