terry pogue

Tuna Nicoise Sandwich
Published in: Everyday Food, page 96
Publish Date: July/August, 2009

3 tablespoon Extra Virgin Olive oil
2 tablespoons White Wine Vinegar
1 tablespoon Dijon Mustard
Salt and Pepper
2 cans Tuna, Oil Packed and Drained (6 oz size cans)
1/4 English Cu***ber, thinly sliced
1/2 small Red Onion, halved and thinly sliced
8 inch(es) Country Style Round Bread
3 tablespoon Olive Tapenade (store bought)
1 cup basil leaves packed
2 hard cooked eggs

Whisk together the olive oil, vinegar, mustard. Season with salt and pepper. Remove 2 tablespoons of the dressing to another bowl, toss with 2 cans
tuna drained. To the remaining dressing add the cu***ber and onion and toss to combine.

Slice the bread in half horizontally; Remove most of the soft interior bread. Spread the olive tapenade on the bottom half. Top with 1 cup packed basil
leaves and the two sliced hard cooked eggs. Season with salt and pepper. Top with Tuna, then with the cu***ber mixture, and close the sandwich

Wrap sandwich tightly with plastic wrap and place between two baking sheets. Weight with heavy skillet, Let stand for 1 hour (or refrigerate
overnight).

To serve cut into quarters.

Serves 4

http://www.terryanddave.com/Terry