A great tuna sandwich. Roasted red peppers are sauteed with tuna, and served warm on toasted French bread.
Preparation Time
10 mins
Cooking Time
10 mins
Total Time
20 mins
Calories
638 Calories
Recipe Instructions
Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Heat 3 tablespoons olive oil in a large skillet over medium high heat. Saute red peppers for 2 to 3 minutes. Stir in tuna, and season with salt and pepper. Add vinegar, 2 tablespoons parsley and garlic. Cook for 2 to 3 minutes, or until vinegar has evaporated. Remove from heat, and set aside.
Step 3
Slice the bread in half lengthwise, then crosswise into 4 inch pieces. Toast bread in the oven until warm and crisp, but not brown. Place the bread on a serving platter. Top each piece with red pepper tuna mixture. Garnish with sliced egg and a halved olive. Drizzle with remaining olive oil and sprinkle with remaining parsley.
Ingredients
3 cloves garlic, minced
salt and freshly ground black pepper to taste
1 (5 ounce) can tuna, drained
4 tablespoons olive oil, divided
2 tablespoons white wine vinegar
4 tablespoons chopped fresh parsley, divided
4 hard-cooked eggs, sliced
4 large red bell peppers - roasted, peeled and sliced
