Tuna Nicoise Sandwich
Yield
4 servingsPrep
60 minCook
5 minReady
65 minLow in Saturated Fat, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
tuna, canned
italian, packed in olive oil, 6 1/2 ounce size each |
|
| Vinaigrette dressing | |||
| 1 | x |
olive oil
|
*
|
| 2 | teaspoons |
oregano
fresh |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 3 | tablespoons |
red wine vinegar
|
|
| 1 | clove |
garlic
|
|
| 1 | teaspoon |
dijon mustard
|
|
| Other ingredients | |||
| 1 | each |
sweet red bell peppers
cored, seeded, roasted, peeled |
|
| 1 | each |
sweet yellow bell peppers
cored, seeded, roasted, peeled |
|
| 1 | each |
pickled jalapenos
seeded, minced |
*
|
| ¼ | cup |
red onion
diced |
|
| 2 | tablespoons |
olives
chopped, pitted, calamata |
*
|
| 2 | tablespoons |
capers
|
|
| 12 | ounces |
bread, italian
loaf, halved |
|
| 1 | bunch |
watercress
trimmed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
tuna, canned
italian, packed in olive oil, 6 1/2 ounce size each |
|
| Vinaigrette dressing | |||
| 1 | x |
olive oil
|
*
|
| 1E+1 | ml |
oregano
fresh |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 45 | ml |
red wine vinegar
|
|
| 1 | clove |
garlic
|
|
| 5 | ml |
dijon mustard
|
|
| Other ingredients | |||
| 1 | each |
sweet red bell peppers
cored, seeded, roasted, peeled |
|
| 1 | each |
sweet yellow bell peppers
cored, seeded, roasted, peeled |
|
| 1 | each |
pickled jalapenos
seeded, minced |
*
|
| 59 | ml |
red onion
diced |
|
| 3E+1 | ml |
olives
chopped, pitted, calamata |
*
|
| 3E+1 | ml |
capers
|
|
| 346.8 | ml/g |
bread, italian
loaf, halved |
|
| 1 | bunch |
watercress
trimmed |
*
|
Directions
Make dressing: Drain oil from tuna into glass measuring cup, add enough olive oil to make up ⅓ cup of dressing, add remaining ingredients. Place ingredients in blender and blend well.
Reserve tuna for sandwich.
In bowl, mix vegetables, olives, and capers. Remove some of bread from the center of the Italian loaf and discard, or could freeze for stuffing.
Brush inside loaf with some dressing; add remainder to pepper mixture.
Mix tuna into remaining dressing and pepper mixture gently, leaving chunks.
Grill bread, oiled side down, until toasted. Pile tuna mixture onto toasted sides.
Top with watercress.
