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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.