ITALIAN TUNA SALAD SANDWICHES IN BLACK OLIVE DRESSING

ITALIAN TUNA SALAD SANDWICHES IN BLACK OLIVE DRESSING image

Yield 4 sandwiches

Number Of Ingredients 14

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1/4 cup chopped flat leaf parsley
1/4 cup black olives, pitted and chopped
1/2 cup EVOO
4 anchovy fillets, minced
3 garlic cloves, minced
1 1/2 tbl fresh lemon juice
1 tbl chopped thyme
salt and freshly ground pepper
6 oz sno peas
2 6 oz jars or cans of imported olive oil-packed tuna, drained
4 crusty rolls or 4 6-inch lengths of baguette, halved
1 small red onion, thinkly sliced
2 med tomatoes, sliced
4 hard-cooked eggs, sliced

Steps:

In a medium bowl, mix the parsley, black olives, olive oil, anchovy fillets, garlic cloves, fresh lemon juice, thyme. Season with salt and pepper. In a small pot of boiling, salted water blanch the snow peas for 1 min or until they are bright green and just tender. Drain the snow peas and refresh them under cold water, then pat dry. Slice the snow peas lengthwise into 1/4 inch strips and toss them with 1 tbl of the olive dressing. In a medium bowl, lightly break up the drained tuna with a fork. Add 6 tbl of the olive dressing and toss gently. Spread the cut sides of the rolls or baguette pieces with the remaining olive dressing, In the bottom halves of the rolls or baguette, arrange the snow peas, followed by the red onion slices, the tomatoes, tuna and sliced eggs. Close the sandwiches and serve. Tuna sandwiches can be kept at room temperature for up to 3 hours.