Tuna Sandwich with Capers and Fresh Basil -

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Tuna Sandwich with Capers and Fresh Basil

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By Cheri Sicard

Posted July 23rd, 2007

FabulousFoods.com Recommends: Nancy Silverton's Sandwich Book: The Best Sandwiches Ever--from Thursday Nights at Campanile, by Nancy Silverton, (2005, Knopf)

Nancy Silverton's Sandwich Book: The Best Sandwiches Ever--from Thursday Nights at Campanile

Servings:	2
Author Notes:	This is a very European type of sandwich, the kind you will find at little take out sandwich shops or street vendors. Use a good crusty bread or rolls.
Ingredients:	1 can (6 ounces) tuna (while oil packed tuna tastes better in this sandwich, you can also used water packed save a bunch of calories) 1 crusty bagguette or 2 large crusty rolls 1/4 cup olive oil 1 clove garlic, minced or pressed 2 1/2 teaspoons red wine vinegar 1/3 cup fresh basil leaves 1 green onion 1 teaspoon capers 4 large leaves Romaine lettuce 1 large or 2 small ripe tomatoes 1 hard boiled egg 1/4 teaspoon dry mustard powder whole grain mustard to spread on the bread (use either store bought or see links below for a recipe to make your own)
Instructions:	Mix olive oil and garlic. Mix tuna, green onion, capers olive oil mixture and dried mustard together. Hollow out some of the bread so that there's an indentation. Spread bread with whole grain mustard, put tuna mixture into hollowed bread, top with lettuce, tomato, hard boiled egg slices and basil leaves.