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.