Italian Tuna, Green Olive and Tangerine Salad on Grilled Bread
- 1 medium tangerine
- One 8-ounce jar Italian tuna in olive oil, drained and lightly flaked
- 1/4 cup mayonnaise
- 16 pitted Picholine olives, chopped
- 2 tablespoons minced chives
- 1 tablespoon minced shallot
- Salt and freshly ground pepper
- 1 baguette, split lengthwise
- Extra-virgin olive oil, for brushing
- 1 large garlic clove, peeled
- Light a grill.
- Peel the tangerine, removing the white pith.
- Using a small, sharp knife, cut between the membranes to release the sections onto a plate.
- Cut the sections into 1/2-inch pieces; discard any seeds.
- In a large bowl, mix the tuna with the tangerine pieces, mayonnaise, chopped olives, chives and shallot and season with salt and pepper.
- Brush the cut sides of the baguette with olive oil.
- Grill over high heat, cut sides down, for 2 to 3 minutes, or until browned and crisp.
- Turn them and grill until lightly browned on the second side, about 30 seconds longer.
- Rub the cut sides of the baguette with the garlic clove.
- Mound the tuna salad on the grilled baguette, cut into 8 pieces and serve.
tangerine, italian tuna, mayonnaise, picholine, chives, shallot, salt, baguette, extravirgin olive oil, garlic
Taken from www.foodandwine.com/recipes/italian-tuna-green-olive-and-tangerine-salad-on-grilled-bread (may not work)