I stumbled across this recipe at www.epicurious.com.
It’s originally from Gourmet magazine and when I saw the words “olive salad” next to “sandwich,” I knew I had to try it.
One of my most favorite foods is the muffaletta, a New Orleans sandwich packed with meat, cheese and, yes, olive salad.
I still have fantasies about the muffaletta I ate from Central Grocery in New Orleans (pre-Katrina).
Never miss a local story.
This is no muffaletta, but it has some of the great olive taste.
And it’s probably a lot better for you.
Tuna and Olive Salad Sandwich
Yield: 4 servings
1/4 cup mayonnaise
2 tablespoons fresh lemon juice
2 (6-ounce) cans light tuna packed in olive oil, drained
1/2 cup chopped drained bottled roasted red peppers
10 Kalamata or other brine-cured black olives, pitted and cut lengthwise into strips
1 large celery rib, chopped
2 tablespoons finely chopped red onion
1 (20- to 24-inch) baguette
2 tablespoons olive oil
Green leaf lettuce
Make tuna salad: Whisk together mayonnaise and lemon juice in a large bowl. Add tuna thorugh red onion and stir together gently. Season with salt and pepper.
Assemble sandwiches: Cut baguette into 4 equal lengths and halve each piece horizontally. Brush cut sides with oil and season with salt and pepper. Make sandwiches with baguette, lettuce, and tuna salad.