s TUNA SANDWICH FOR A CHEF *****
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s TUNA SANDWICH FOR A CHEF *****
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Ingredients
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Instructions *** 4-21-14 excellent, very different, ummmm NOT a sandwich, so a little challenging to eat!! *** Serves 2 1 beef steak tomato, thinly sliced crosswise 1 (5-oz.) can olive water-packed tuna, drained 5 scallions, thinly sliced 1 teaspoon capers, drained ¼ cup extra-virgin olive oil 1 heaping tablespoon Dijon mustard 1 tablespoon red wine vinegar 1 hard-boiled egg, thinly sliced crosswise 4 oil-cured anchovies, drained and chopped coarsely 10 salt-cured black olives, pitted and halved 2 large handfuls of arugula Sea salt and freshly ground black pepper, to taste I loaf rustic French baguette THE STEPS: " In a small bowl, break up tuna with a fork. " Stir in scallions, olives, anchovies and capers; set aside. " In another small bowl, whisk together oil, vinegar and mustard; set dressing aside. " Scoop the insides from the bread loaf and discard or reserve for another use. " Add dressing to tuna mixture along with arugula and toss well " Place tuna mixture evenly over bottom of bread and then top with egg and tomato slices. " Season with salt and pepper; cover with top of bread. " Serve immediately. THE LOVE: As with any sandwich the bread is key - lousy bread, lousy sandwich! This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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