1/3 cup finely chopped fresh
1/3 cup finely chopped fresh basil
4 anchovy fillets, rinsed and patted dry
3 tablespoons red wine vinegar
1 cup olive oil
6 round crusty sandwich rolls, or
1 large baguette
cut into 6 pieces
2 cans 7 oz (210 g) oil-packed
1 cup peeled, seeded, and diced vine ripe
1 cup pitted and chopped Nicoise, or Italian
4 teaspoons capers, drained
1 teaspoon finely minced garlic
1 medium size fresh red pepper cut julienne
1 medium fresh green pepper cut julienne
1 cup peeled, seeded, and finely chopped cucumber
3/4 cup minced red onion
3 large hard cooked eggs, chopped
- In a food processor or blender,
puree the parsley, basil, anchovies,
and vinegar. Add the oil in a thin stream and blend until the dressing
- Cut the rolls or baguette
in half and scoop out the insides, leaving
l/2-inch thick shell.
- Crumble the removed bread and,
in a bowl, combine it with the tuna,
tomatoes, olives, capers, garlic, peppers, cucumber, onion. and
- Bind the tuna mixture with 1/4
cup of the dressing. Spread the remaining
dressing generously on the rolls.
- Heap the tuna salad on the roll
bottoms. Cover with the tops and press
- Wrap each sandwich tightly in
plastic wrap and let it rest at room temperature
for at least 1/2 hour so that the bread can absorb all of the juices.
|Did You Know?
are several species of ocean-dwelling fish in the family Scombridae,
mostly in the genus Thunnus. Tuna are fast swimmers and like most other
fish species are cold-blooded. Unlike most ocean fish species, which
have white flesh, the flesh of tuna is pink. This is because the tuna's
blood has a higher oxygen carrying ability than other fish species.
Some of the larger tuna species such as the bluefin tuna can raise
their blood temperature above the water temperature with muscular
activity. Though not really warm-blooded, this enables them to live in
cooler waters and survive a wider range of circumstances.
is a popular seafood. Some varieties of tuna, such as the bluefin,
are endangered because of overfishing, while others are part of well
maintained fisheries, such as the bigeye or yellowfin.
Mercury levels are
oftentimes relatively high in tuna, as they sit
higher in the food chain.
It is difficult to keep tuna in a captive environment; Monterey Bay
Aquarium is one of the few aquariums in the world that successfully
keep tuna in display.