| 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
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