- Portion size 4 servings
- Credits : Canadian Living Magazine: July 2007
- 1/4 sweet onion thinly sliced
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cans (7 oz/198 g) tuna
- 1/4 cup chopped black olive
- 1 French bread (about 7 inches / 18 cm)
- 1 plum tomato thinly sliced
- 1 cup packed fresh spinach
- 2 eggs sliced
- 2 roasted red peppers drained, rinsed and patted dry
MethodIn bowl, cover onion with cold water; let stand for 15 minutes. Drain and pat dry; set aside.
In small bowl, whisk together oil, vinegar, mustard, thyme, salt and pepper. Transfer all but 2 tbsp (25 mL) to separate bowl; add tuna and olives and toss to combine.
Cut bread in half horizontally; hollow out loaf, leaving 1-inch (2.5 cm) border. Brush cut side with remaining oil mixture.
Spread tuna mixture over bottom half of loaf. Top with tomato, spinach, eggs, onion and red peppers. Top with remaining bread. (Make-ahead: Wrap in plastic wrap and refrigerate for up to 24 hours.) Cut into wedges.
Nutritional facts Per serving: about
- Sodium 470 mg
- Protein 36 g
- Calories 631.0
- Total fat 22 g
- Cholesterol 117 mg
- Saturated fat 4 g
- Total carbohydrate 72 g
- Iron 43.0
- Folate 74.0
- Calcium 14.0
- Vitamin A 27.0
- Vitamin C 112.0