Tuna nicoise sandwich

Yield: 4 servings

Measure Ingredient
2 cans Italian tuna packed in olive oil (6 1/2 ounce size each)
\N \N Olive oil
2 teaspoons Fresh oregano leaves
¼ teaspoon Salt
¼ teaspoon Pepper
3 tablespoons Red-wine vinegar
1 \N Clove garlic
1 teaspoon Dijon mustard
1 \N Red pepper; roasted, peeled, cored, seeded, and juliennd
1 \N Yellow pepper; treated same as red
1 \N Pickled jalapeno; seeded minced
¼ cup Diced red onion
2 tablespoons Chopped pitted olives Calamata
2 tablespoons Capers
12 ounces Loaf italian bread; halved
1 bunch Watercress; trimmed
558 xes Calories
34 xes G protein
50 xes G carbohydrate
25 xes G fat
16 xes Mg cholesterol
1044 xes Mg sodium




1. Make dressing: Drain oil from tuna into glass measure; add oil to make ⅓ cup. Reserve tuna for sandwich. Place oil in blender with remaining ingredients; blend.

2. In bowl, mix vegetables, olives, and capers. Remove some soft inside from bread; discard (or freeze for stuffing?). Brush inside loaf with some dressing; add remainder to pepper mixture. Mix in tuna gently, leaving chucks.

3. Grill bread, oiled side down, until toasted. Pile tuna mixture onto toasted sides. Top with watercress; close.

From: McCall's July 1993

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~-- EZPoint V2⅕ * Origin: "LaRK's" Place (1:343/26.3) ====================================================================== ==== BBS: Computer Specialties BBS Date: 07-27-93 (09:51) Number: 58539 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (149) COOKING

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