Parisian Tuna Sandwiches
Serves: 6
Eda Schinner
1 January 1970
Based on User reviews:
47
Spice
50
Sweetness
45
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 large
Egg3 tbsps
Red Wine Vinegar1 large
Tomato (thinly sliced)1 small
Red Onion (thinly sliced)4 medium
Radishes (thinly sliced)Directions:
1
Place the eggs in a saucepan; cover with water
2
Bring to a boil and cook for 8 to 10 minutes
3
Drain and cool in a bowl of cold water
4
Meanwhile, combine the vinegar, 1/2 teaspoon salt, and pepper to taste in a medium bowl
5
Whisk in the olive oil
6
Put the rolls cut-side up on a work surface and lightly drizzle with a quarter of the dressing
7
Place the arugula on the roll bottoms
8
Top with the sliced tomato, onion and artichokes
9
Season with salt and drizzle with another quarter of the dressing
10
Drain the tuna, but leave lightly coated with oil
11
Toss the tuna in the remaining dressing, then divide among the sandwiches
12
Peel and thinly slice the hard-boiled eggs and layer the slices over the tuna
13
Top with the anchovy fillets, if desired, then the olives and radishes
14
Cover with the roll tops, pressing gently but firmly
15
Wrap the sandwiches in plastic wrap and place a skillet on top to weigh them down; set aside for at least 15 minutes so the bread absorbs the flavors
16
Photograph by Antonis Achilleos