⅓ cup pitted Kalamata olives, drained, chopped
1 clove garlic, smashed, ﬁnely chopped
1 teaspoon red wine vinegar
1 teaspoon Dijon mustard
¼ cup extra virgin olive oil
1 (5-ounce) can white, unsalted tuna packed in oil, drained
1 tablespoon ﬁnely diced red onion
1 French baguette, preferably whole grain, center scooped out
8 fresh basil leaves
1 medium tomato, sliced
2 hard-boiled eggs, sliced
- For the vinaigrette: Whisk garlic, vinegar, and Dijon in a small bowl. Continue whisking and add olive oil in a slow, steady stream. Season to taste with salt and pepper.
- In a small bowl, gently mix tuna, olive, and onion with 2-3 tablespoons of the vinaigrette.
- For the sandwich: Brush both sides of the baguette with some of the vinaigrette. Spread basil across the bottom half of the baguette. Top with the tuna mixture then sliced tomato and then sliced egg. Drizzle the remaining vinaigrette over the sliced egg, place the top of the baguette on top, and gently press. Cut into four equal-sized servings.
Recipe and photo courtesy of FOODMatch.
Saturated Fat: 4g