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 |
VINAIGRETTE DRESSING
OTHER INGREDIENTS
NUTRITIONAL INFORMATION/SERV
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
Happy Charring
~-- 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