Lunch Recipe

Pan Basquaise

A great tuna sandwich. Serve the sandwiches warm or at room temp.

INGRIDIENT

4 tablespoons olive oil, divided

4 large red bell peppers - roasted, peeled and sliced

1 (5 ounce) can tuna, drained

salt and freshly ground black pepper to taste

2 tablespoons white wine vinegar

4 tablespoons chopped fresh parsley, divided

3 cloves garlic, minced

2 (8 ounce) loaves French baguette

4 hard-cooked eggs, sliced

8 kalamata olives, pitted and halved

DIRECTION

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.

NUTRITION FACT

Per Serving: 638 calories; protein 29.7g; carbohydrates 76.1g; fat 23.6g; cholesterol 221.4mg; sodium 947.2mg.

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