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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This Provencal-style sandwich literally means bathed bread. Though you can eat them immediately after preparation, refrigerating the sandwiches for several hours lets the bread soak up all of the juicy goodness of the ingredients. Ingredients:
300 g bread, french (16inch long) |
1/4 cup lemon juice |
1 tablespoon extra-virgin olive oil |
1 clove garlic, finely chopped |
1 can tuna, light, canned in water, drained solids |
1 large tomato, seeded and chopped (see note) |
1 red bell pepper, chopped |
2 scallions, trimmed and chopped |
2 tablespoons chopped pitted black olives, preferably kalamata |
1 1/2 tablespoons capers, rinsed |
1/4 teaspoon dried thyme leaves |
Directions:
1. 1. Cut bread in half lengthwise. Scoop out crumbs from both halves, leaving 1/2-inch-thick shells.
2. 2. Process the crumbs in a food processor or blender until finely chopped; set aside.
3. 3. Whisk together lemon juice, oil and garlic in a large bowl. Stir in the reserved breadcrumbs, tuna, tomatoes, bell peppers, scallions, olives, capers and thyme; mix well. Season with salt and pepper.
4. 4. Spoon the breadcrumb mixture into the bottom bread shell and replace the top. Cut crosswise to serve.
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