Everyday Food editor Sarah Carey reinvents the tuna typical sandwich with this hearty make-ahead recipe perfect for a picnic.
In a medium bowl, whisk together olive oil, white-wine vinegar, and Dijon mustard; season with coarse salt and ground pepper. Transfer 2 tablespoons dressing to another bowl; toss with tuna. To remaining dressing, add cucumber and red onion; toss to combine.
Cut an 8-inch country-style round bread loaf in half horizontally; remove most of soft interior bread. Spread 3 tablespoons jarred olive tapenade on bottom half. Top with 1 cup packed fresh basil leaves, then 2 hard-cooked large eggs sliced; season with salt and pepper. Top with tuna, then cucumber mixture, and close sandwich.
Wrap sandwich tightly in plastic and place between two baking sheets. Weight with a heavy skillet. Let stand 1 hour (or refrigerate, up to overnight). To serve, cut into quarters.
Thanks--I happen to have a TJ's near me. I'll look next time!
Trader Joe's has wonderful olive tapenade!
Where can I buy olive tapenade? Or is there something I can improvise using olives I already have?
Is there a fat and calorie section for the recipes here?
This sandwich was delicious at our picnic. Everyone loved it, including my 3 year old daughter. Easy to make and with ingredients that are easy to obtain. Wonderful!