Salade nicoise sandwiches

Yield: 1 servings

Measure Ingredient
1 can Tuna packed in water; well drained (12
\N \N ; 1/2-ounce)
1 can Tuna packed in water; well drained (6
\N \N ; 1/8-ounce)
3 tablespoons Drained capers
¼ cup Mayonnaise
1½ tablespoon Fresh lemon juice
2 \N Soft French or Italian bread loaves; (1-pound)
6 tablespoons Olive paste; (olivada) or olive
\N \N ; spread* (about)
2 packs Fresh arugula or watercress; (1/2-ounce)
2 \N Tomatoes; sliced
1 \N Red onion; thinly sliced

*Available at Italian markets and specialty foods stores. If unavailable, puree ½ cup pitted, black, brine-covered olives (such as Kalamata) in processor or blender.

Combine all tuna, capers, mayonnaise and fresh lemon juice in medium bowl.

Season with pepper. Cut each bread loaf crosswise into 3 pieces, then halve each piece lengthwise. Pull out centers of bread pieces, leaving ½-inch-thick crusts. Spread olive paste on inside of each bread piece.

Cover olive paste with generous amount of arugula. Spread ½ cup tuna mixture onto each bottom piece of bread. Top with sliced tomato and sliced onion, then with top pieces of bread. (Can be prepared 6 hours ahead.) Serves 6.

Bon Appetit July 1992

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Converted by MM_Buster v2.0l.

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