Parisian Tuna Sandwiches
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ingredients
- 3 Large Eggs
- 3 Tablespoons Red Wine Vinegar
- Kosher Salt and Freshly Ground Pepper
- 1/4 Cup EVOO, Plus More for Drizzling
- 4 Gluten-Free Bread, or Lettuce Wrap
- 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-oz Cans Tuna
- 4 to 8 Anchovy Fillets, Drained (Optional)
- 1/2 Cup Nicoise or Kalamata Olives, Pitted and Chopped
- 4 Medium Radishes, Thinly Sliced
directions
- 1
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.
- 2
Meanwhile, combine the vinegar, 1/2 teaspoon salt, and pepper to taste in a medium bowl.
- 3
Whisk in the olive oil.
- 4
Put the bread/wrap on a work surface and lightly drizzle with a quarter of the dressing.
- 5
Place the arugula on the bottoms.
- 6
Top with the sliced tomato, onion and artichokes. Season with salt and drizzle with another quarter of the dressing.
- 7
Drain the tuna, but leave and toss in the remaining dressing, then divide among the sandwiches.
- 8
Peel and thinly slice the hard-boiled eggs and layer the slices over the tuna. (Keeping only Egg Whites)
- 9
Top with the anchovy fillets, if desired, then the olives and radishes.
- 10
Cover with the 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.
Source: www.foodnetwork.com
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