Yield: 6 servings
|1.00 tablespoon||olive oil|
|1.00 \N||tuna steak -; (8 to 10 oz)|
|¼ pounds||new potatoes; sliced 1/8 thick,|
|1 \N||; and blanched|
|¼ pounds||haricot vert; blanched|
|3.00 \N||roma tomatoes; seeded and chopped|
|2.00 \N||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 \N||salt; to taste|
|1 \N||freshly-ground black pepper; to taste|
|1.00 \N||head boston bib lettuce|
|6.00 \N||individual small loaves of french b; read|
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@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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