Mediterranean picnic loaf

Yield: 1 Servings

Measure Ingredient
1 \N Round (16 oz) loaf, peasant-style bread
3 larges Tomatoes
1 large Purple onion, thinly sliced
1 \N Green bell pepper, thinly sliced
4 ounces Crumbled feta cheese
1 can (6-1/8 oz) solid white tuna in spring water, drained and flaked
½ cup Kalamata olives, sliced
1 cup Firmly packed fresh basil, chopped
2 tablespoons Capers, rinsed and drained
2 tablespoons Balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon Olive oil
2 \N Cloves garlic, minced

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, 9⅕ g Fat, 30 mg cholesterol, 976 mg sodium

Posted to EAT-L Digest 02 Mar 97 by PPFQP@... on Mar 2, 1997.

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