Parisian Tuna Sandwiches
- 3 large eggs
- 3 tablespoons red wine vinegar
- Kosher salt and freshly ground pepper
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 4 Italian rolls or other soft rolls, halved
- 1 medium bunch arugula or 2 cups spring salad mix
- 1 large tomato, thinly sliced
- 1/4 small red onion, thinly sliced
- 1 cup jarred artichoke hearts, well drained and sliced
- 2 6 -ounce cans oil-packed tuna
- 4 to 8 anchovy fillets, drained (optional)
- 1/2 cup nicoise or kalamata olives, pitted and chopped
- 4 medium radishes, thinly sliced
- Place the eggs in a saucepan; cover with water.
- Bring to a boil and cook for 8 to 10 minutes.
- Drain and cool in a bowl of cold water.
- Meanwhile, combine the vinegar, 1/2 teaspoon salt, and pepper to taste in a medium bowl.
- Whisk in the olive oil.
- Put the rolls cut-side up on a work surface and lightly drizzle with a quarter of the dressing.
- Place the arugula on the roll bottoms.
- Top with the sliced tomato, onion and artichokes.
- Season with salt and drizzle with another quarter of the dressing.
- Drain the tuna, but leave lightly coated with oil.
- Toss the tuna in the remaining dressing, then divide among the sandwiches.
- Peel and thinly slice the hard-boiled eggs and layer the slices over the tuna.
- Top with the anchovy fillets, if desired, then the olives and radishes.
- Cover with the roll tops, pressing gently but firmly.
- Wrap the sandwiches in plastic wrap and place a skillet on top to weigh them down; set aside for at least 15 minutes so the bread absorbs the flavors.
- Per serving: Calories 520; Fat 29 g (Sat.
- 5.3 g; Mono.
- 15.5 g; Poly.
- 6 g); Cholesterol 187 mg; Sodium 611 mg; Carbohydrate 30 g; Fiber 2 g; Protein 34 g
- Photograph by Antonis Achilleos
eggs, red wine vinegar, kosher salt, extravirgin olive oil, italian rolls, arugula, tomato, red onion, tuna, anchovy, nicoise, radishes
Taken from www.foodnetwork.com/recipes/food-network-kitchens/parisian-tuna-sandwiches-recipe.html (may not work)