| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
July 1992 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Mayonnaise |
| 2 |
tb |
Plain yogurt |
| 1 |
|
Garlic clove; minced and mashed |
|
|
; to a paste with 1/4 |
|
|
; teaspoon salt |
| 3 |
tb |
Minced fresh basil leaves |
| 1 |
ts |
Fresh lemon juice; up to 2 |
|
|
A; (6 1/2-ounce) can |
|
|
; tuna packed in oil |
|
|
; or water, drained |
|
|
; and flaked |
| 1 |
tb |
Finely chopped pitted Kalamata or other; or to taste |
|
|
; brine-cured black olives |
| 2 |
tb |
Minced drained sundried tomatoes packed |
|
|
; in oil |
| 2 |
|
Scallions; chopped fine |
|
|
Two; (5-inch) lengths of |
|
|
; Italian or French |
|
|
; bread, halved |
|
|
; horizontally and |
|
|
; toasted or grilled |
|
|
Arugula or lettuce leaves |
INSTRUCTIONS
In a bowl whisk together the mayonnaise, the yogurt, the garlic paste, the
basil, the lemon juice to taste, and salt and pepper to taste and stir in
the tuna, the olives, the sun-dried tomatoes, and the scallions. Divide the
tuna mixture between the bottom halves of the bread, top the sandwiches
with the arugula, and cover them with the top halves of the bread, pressing
them firmly.
Makes 2 sandwiches.
Gourmet July 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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