Prep 10 mins
Cook 5 mins
I love using deep red chunk tuna in olive oil. Plan to use this recipe for boat sandwiches using summer garden vegies. Found in the Seattle Times.
- 1 baguette, crusty (16 to 18 inches long)
- 1⁄4 cup extra virgin olive oil, fruity
- 12 ounces tuna, olive-oil-packed
- 1 garlic clove, minced
- 1 tomatoes, thinly sliced
- 1 cucumber, thinly sliced
- 4 anchovy fillets, to taste (can be rinsed or marinated in lemon juice to make them milder)
- 1⁄4 cup oil-cured black olive, pitted (these are the wrinkled olives that don't come packed in brine)
- 20 basil leaves, fresh
- Slice the loaf in half lengthwise. Hollow out the bread and drizzle with the olive oil to lightly moisten both pieces.
- Layer in the remaining ingredients, and wrap in paper or plastic and press the sandwich for an hour.
- To serve, slice the sandwich on an angle into small or large individual sandwiches.