- 1 6-oz. can solid white tuna
- ¼ cup homemade or olive oil mayonnaise
- ½ cup black olive tapenade
- 3 tablespoons minced red onion
- 2 small garlic cloves, pressed
- 2 tablespoons fresh minced basil
- 1 whole-wheat baguette
- 2 cups baby arugula leaves
- 4 small, very ripe tomatoes, sliced (about ½ cup)
- 2 hard-boiled eggs, peeled and sliced about ¼-inch thick
- 8 oil-packed anchovy fillets, drained (optional)
Make It Happen:
- Drain water thoroughly from tuna. In medium bowl, combine tuna, mayonnaise, tapenade, onion, garlic, and basil. Mix well, and season to taste with sea salt and white pepper. Let stand 10 minutes.
- Cut baguette in half crosswise, then halve lengthwise. Hollow out centers of each half, leaving half-inch-thick crusts.
- Arrange arugula leaves in bottom half of baguette. Top with tomatoes.
- Mound tuna mixture on top of lettuce and tomatoes, pressing down slightly. Arrange egg slices on top of tuna. Add anchovies, if using, on top of eggs, and cover with top halves of bread.
- Wrap each baguette half tightly in foil to transport. Cut each half in half again, crosswise, just before serving.
Serving this French classic on a loaf of crusty bread makes it more than just a salad. Arugula adds a zesty flavor that elevates it even further. Serves four people. Per Serving: 421 cal; 20g prot; 22g total fat (4g sat fat); 36g carb; 116mg chol; 609mg sod; 5g fiber; 2g sugars. Recipe originally in Better Nutrition Magazine.