Recipe by Annacia
I found this in a very worn and old copy of Readers Digest in a hospital waiting room. It had so many pages missing that I didn't think they would miss one more *blush*. The sandwich is wonderful but it's not a quick make.
Top Review by Sydney Mike
I pretty much followed your recipe on down, though I did use a red onion (as per other reviewers) AND used a shrimp paste instead of the anchovy kind! Great tasting sandwiches, these, & another time I'd be happy to cut them smaller yet & have them on one of my finger food counters this next month! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]
- 2 large tomatoes, peeled and chopped
- 5 black olives, pitted and finely chopped
- 1⁄4 teaspoon salt
- 6 ounces baguette, about 24 in long
- 1 1⁄2 tablespoons extra virgin olive oil
- 1 large onion
- 1 large green pepper, sliced
- 2 (6 ounce) cans tuna in water, drained
- 2 tablespoons white wine vinegar
- 2 garlic cloves, minced
- 1⁄4 teaspoon anchovy paste
Directions See How It's Made
- Mix tomatoes, olives and salt in a medium bowl and let stand until juicy, about 15 minutes.
- Meanwhile, cut bread almost in half lengthwise. Open like a book, being careful not to separate bread. Pull our about 1/2 a cup of soft bread center.
- Using 1/2 TBS of oil, brush the cut sides on the bread, then spread on tomato mixture and any juices that have collected in the bowl.
- Cut onion in half through stem end, then crosswise into thin semi-circles.
- Layer onion, green pepper slices and tuna over tomato mixture.
- Whisk vinegar, garlic, anchovy paste and remaining oil together and drizzle over tuna.
- Wrap stuffed loaf tightly in plastic wrap and weigh it down with a heavy skillet and let stand at room temp till ingredients have soaked into the bread, about 30 minutes.
- Cut diagonally into 4 sandwiches.