Yield: 6 servings
Measure | Ingredient |
---|---|
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@...
03-28-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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