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Salad Nicoise Sandwich
This sandwich features the classic flavors of
France’s Mediterranean coast
Dressing
2 tablespoons (1 ounce) fresh lemon juice
2 tablespoons (7/8 ounce) olive oil
3 tablespoons (1 1/2 ounces) capers, drained and
minced
1/2 cup (2 1/2 ounces) diced red onion
1/8 teaspoon salt black pepper
Sandwich Filling
2 cans (6 ounces each) oil-packed Italian tuna*
3/4 pound haricots verts or thin green beans,
blanched and cooled
1/2 cup (2 1/2 ounces) pitted Nicoise, Kalamata, or
black olives
3 hard-boiled eggs, sliced
12 anchovy filets (2 for each sandwich, optional)
lettuce (curly leaf or romaine preferred)
*Use whatever tuna you prefer, but if you haven’t
tried oil-packed Italian tuna - Cento, Progresso and
Genova are all good brands - you should. It really
does have a different, much more complex flavor.
Combine all of the dressing ingredients, and set
aside for at least 30 minutes. The onion will soften
slightly.
Blanch the green beans by plunging them into boiling
water for 1 minute, then cooling immediately in ice
water.
In a medium-sized bowl, gently mix the tuna with the
prepared dressing. You should break up the tuna, but
not mash the whole thing into a paste.
Preparing the Sandwiches: Slice 4 to 6 Portuguese
muffins. Spread the bottom slices with the tuna
mixture, then top each sandwich with several green
beans, slices of hard-boiled egg, anchovy filets and
a leaf of lettuce. Yield: 4 to 6 sandwiches.
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