Nicoise sandwich
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | tablespoon | olive oil |
| 1.00 | tuna steak -; (8 to 10 oz) | |
| ¼ | pounds | new potatoes; sliced 1/8 thick, |
| 1 | ; and blanched | |
| ¼ | pounds | haricot vert; blanched |
| 3.00 | roma tomatoes; seeded and chopped | |
| 2.00 | hard-boiled eggs; sliced 1/8 thick | |
| ½ | cup | black olives; halved |
| 4.00 | tablespoon | extra-virgin olive oil |
| 2.00 | tablespoon | balsamic vinegar |
| 1.00 | teaspoon | minced garlic |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1.00 | head boston bib lettuce | |
| 6.00 | individual small loaves of french b; read | |
Directions
In a saute pan, heat the olive oil. Season the tuna with salt and pepper. Add the tuna fillet to the pan and sear for 2 to 3 minutes on each side for medium-rare. Remove the tuna and flake the tuna into a mixing bowl. Add the potatoes, green beans, tomatoes, eggs, and black olives. Add the extra-virgin olive oil, vinegar and garlic to the bowl and toss well. Season the salad with salt and pepper. Using a sharp knife, slice the head of lettuce in half. Shred the lettuce.
Place the lettuce in a mixing bowl and season with olive oil, salt and pepper. Using a small sharp knife, cut out a small pocket in each bread loaf. Fill each bread loaf with the salad. Wrap the sandwich in foil and serve. This recipe yields 6 sandwiches.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A30 broadcast 03-17-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-28-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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