| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
|
Seafood, Taste, Tvfn |
2 |
Servings |
INGREDIENTS
| 2 |
|
4inch rounds of crusty bread |
| 1 |
|
Clove garlic |
| 1/4 |
c |
Extra virgin olive oil |
| 2 |
ts |
Red wine vinegar; or more to taste |
|
|
Salt and pepper to taste |
| 3 |
lg |
Ripe tomatoes; cored and sliced |
| 24 |
|
Fresh basil leaves |
| 8 |
|
Fresh mint leaves |
| 1 |
|
6-ounce can tuna packed in oil |
| 1 |
|
Scallion; minced |
| 2 |
ts |
Capers packed in brine; drained |
| 12 |
|
Nicoise olives; pitted |
| 6 |
|
Anchovy fillets packed in olive oil (optio |
| 1 |
|
Hardboiled egg; sliced |
| 5 |
|
Whole basil leaves |
INSTRUCTIONS
Cut the bread in half and remove the soft center. Cut the garlic clove in
half and rub it on each half. Drizzle the bottom half of the bread with
about 1 tablespoon extravirgin olive oil and 1 teaspoon red wine vinegar.
Season with salt and pepper.
Cover bottom of bread with tomato slices, drizzle more olive oil, top with
12 basil leaves and the mint leaves.
In a bowl put the tuna, scallion, capers, nicoise olives, and stir them all
together. Place a portion of this mixture on the basil and mint leaves. Top
it with the anchovy fillets, if desired, the hard boiled egg slices, a
layer of sliced tomatoes, and the basil leaves. Drizzle with remaining
olive oil and vinegar. Season with salt and pepper. Place other half of the
bread on top.
Wrap the sandwiches in foil. Let them stand at room temperature for at
least one hour so that the dressing may saturate the bread.
(From the Dean & Deluca Cookbook by David Rosengarten)
Yield: 2 serving
Recipe By : TVFN - Taste - Show # 4895
Posted to MC-Recipe Digest V1 #315
Date: Sun, 24 Nov 1996 15:53:52 -0500
From: Doc1946@aol.com
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