tuna sandwhich

Tuna and roasted pepper sandwich

Recipe from: 7/1/2003 12:00:00 AM
Preparation time: 15 min
Cooking time: 00:00
 
This takes the ol' tuna and mayo to a whole new level.
 
 
 

Ingredients

 
  • 1
    French loaf
  • 1
    red pepper, roasted and cut into strips
  • 1
    green pepper, roasted and cut into strips
  • 2
    cans ( 170 g each) tuna in brine, drained and flaked
  • 2
    large cloves garlic, crushed
  • 2
    Tbs
    parsley, finely chopped
  • 1
    Tbs
    basil
  • 2
    ml
    black pepper
  • 30
    ml
    olive oil
  • 1
    Tbs
    lemon juice
  • 1
    cup
    shredded lettuce leaves
Servings: Change Serving
 
 

Method

 
Cut loaf in half lengthways. Place both halves, cut side up, on a board and spread with butter.

Mix red and green peppers with tuna, garlic, parsley, basil, black pepper and olive oil in a medium-sized bowl.

Place shredded lettuce in one of the bread halves, slice the hardboiled egg and place on top, then spoon tuna mixture on top and cover with the other half.

Cut the loaf cross-wise into four equal portions.


 

Read more on: fish/seafood
 

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Tip of the day

 
Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

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