Yield: 1 servings
|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|
|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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.