Tuna picnic breads

Recipe from: 10/1/1999 12:00:00 AM
Ingredients 14
Servings 1
Minutes 25 minutes plus standing


Serving Change
  • 2
    long French loaves
  • 45
    lemon juice
  • pinch cayenne
  • 3
    cloves garlic, crushed
  • 75
    olive oil
  • lettuce leaves
  • 4
    large tomatoes, sliced
  • 2
    medium onions, thinly sliced
  • 3
    celery stalks, chopped
  • 2
    hard-boiled eggs
  • 6
    anchovy fillets (optional)
  • 340
  • 20
    capers, chopped
  • fennel or dill to garnish


25 minutes plus standing
1. Slice French breads horizontally and remove some of the bread. 2. Combine lemon juice, cayenne, garlic, salt, freshly ground black pepper and olive oil. Sprinkle dressing on both cut surfaces, saving a little to toss lettuce leaves. 3. Arrange lettuce leaves, tomato slices, onion, celery, egg, anchovies and tuna along bottom half. Top with capers. 4. Put other half on top and tie with raffia or string at intervals. Wrap firmly in cling film to spread and dressing through the loaves. Chill for two hours or overnight before serving. Garnish with fennel or dill.

Read more on: fish/seafood


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