Prep 25 mins
Cook 2 hrs
Saw this on Good Eats and noticed that DH was practically drooling on the TV screen. Thought I'd save it for a rainy day...looks like it would be nice refreshing dinner idea to whip up ahead of time and enjoy that fact that it's fairly healthy too! Have yet to try.
- 1 tablespoon red wine vinegar
- 1⁄2 teaspoon Dijon mustard
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon ground black pepper
- 3 tablespoons olive oil
- 1 baguette, approximately 16 to 18 inches long
- 12 ounces tuna in vegetable oil or 12 ounces tuna in water, drained and crumbled
- 1 small green pepper, sliced into rings
- 1 small red onion, sliced into rings
- 2 hard-boiled eggs, sliced
- 1 cup kalamata olive, chopped
- 1 tomatoes, thinly sliced
- In a small mixing bowl, whisk together vinegar, mustard, salt and pepper. While continuing to whisk, gradually add olive oil. Set aside.
- Slice the bread horizontally into 2 pieces. Tear out some of the bread from the bottom piece, making a slight well.
- Place the tuna, then green pepper, red onion, egg, olives and tomato on the bottom side of the bread in that order.
- Drizzle the vinaigrette over the vegetables and top with second piece of bread.
- Wrap tightly in plastic wrap and let stand at room temperature for 2 hours before serving.
- Cut into 4 sandwiches and serve.
I'm glad someone put this on the site. We've been making this for years and we love it. I do try to find whole wheat baguettes, if I can. And I pretty much always use red or orange peppers in place of green. I've even done this without the tuna, substituting cheese for non-meat eating friends.
I did not really like this but I know it is a taste thing. I don't really like tuna unless it's swimming in mayo. The tuna flavor was very pronounced in this sandwich.
This is a great sandwich. The only change I've made is to sub a red pepper for green and I added some butter lettuce. Both my husband and I love this!