2 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar (I only had rice wine vinegar and used that instead)
1 tablespoon Dijon mustard
2 5-ounce cans of tuna, drained (I used tuna packed in water)
4 Persian cucumbers, chopped
1/2 red onion, chopped
4 ciabatta rolls (or 1 8-inch round country-style bread)
4 tablespoons olive tapenade (Trader Joe's makes a great one)
1 cup baby spinach leaves
4 large eggs, hard-boiled, cooled and then sliced
Salt and pepper to taste
- In a medium bowl, combine 2 tbsps olive oil, 2 tbsps white wine vinegar, and 1 tbsp Dijon mustard (original recipe calls for 3 tbsps olive oil but I cut this to 2 to save on fat and calories). Season with salt and pepper.
- Transfer 2 tbsps of this mixture to another bowl and toss with 2 5-ounce drained cans of tuna (original recipe calls for oil-packed but I used water-packed).
- Add 4 chopped Persian cucumbers and 1/2 red onion, chopped, to the remainder of the oil-vinegar mixture. Toss until well mixed and coated.
- Cut bread(s) in half and remove most of the soft interior.
- Spread 4 tbsps olive tapenade on the bottom half of the bread(s) and layer 1 cup baby spinach leaves on top, and then the 4 sliced hard-boiled eggs on top of the spinach. Sprinkle salt and pepper.
- Layer the tuna on top of the eggs and then top with the cucumber-onion mixture.
- Close sandwich and wrap tightly in plastic. Smush it all together with a heavy pot or pan (I used my Dutch oven).
- Let sandwich stand for a bit or better yet refrigerate it overnight to let the flavors all meld together. Next day slice open these bad boys and enjoy!
Stay away you can't eat this Rosy! There are onions in this!
Poor lurking pugs. Sorry this delicious sandwich is all for me!
Adapted from Martha Stewart.