Tuna Sandwich
Sarah recommends making these hearty sandwiches the night before so the flavors have time to meld.
Tuna Nicoise Sandwich
Watch the Video
Tuna Sandwich
Sarah recommends making these hearty sandwiches the night before so the flavors...
- Comments()
Everyday Food, July/August 2009
- Yield Makes 4 servings
Add to Shopping List
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons white-wine vinegar
- 1 tablespoon Dijon mustard
- Coarse salt and ground pepper
- 2 cans oil-packed tuna (6 ounces each), drained
- 1/4 English cucumber
- 1/2 small red onion
- 1 8-inch round loaf country-style bread
- 3 tablespoons jarred olive tapenade
- 1 cup fresh basil leaves
- 2 large eggs, hard-cooked and sliced
Directions
-
In a medium bowl, whisk together oil, vinegar, and mustard; season with salt and pepper. Transfer 2 tablespoons dressing to another bowl; toss with tuna. To remaining dressing, add cucumber and onion; toss to combine.
-
Cut bread in half horizontally; remove most of soft interior crumb. Spread tapenade on bottom half. Top with basil leaves, then egg slices; season with salt and pepper. Top with tuna, then cucumber mixture; 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!