Triple Deckers with Tuna, Olives and Tarragon

Début de l'été 2006
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food and drink

BY: Lucy Waverman

Think Niçoise salad and experience the taste in this tuna mixture. Make sandwiches with multi-grain, whole wheat, rye or egg bread, alternating so that there is different bread in the centre than there is on the outside. Top the tuna with lettuce and tomato if desired.

Two (170 g) cans solid white tuna, drained
8 olives, chopped
¼ cup (50 mL) finely chopped red pepper
¼ cup (50 mL) chopped green onion

Dressing
2 anchovies, chopped
½ cup (125 mL) mayonnaise
2 tsp (10 mL) chopped fresh tarragon
2 tsp (10 mL) lemon juice
Salt and freshly ground pepper
3 tbsp (45 mL) unsalted butter
15 slices whole wheat and white bread, crusts removed

1. Flake tuna in a bowl. Combine with olives, peppers and green onions.

2. Mix together anchovies, mayonnaise, tarragon and lemon juice in a separate bowl. Combine dressing with tuna. Season well with salt and pepper.

3. Butter 1 side of 3 slices of bread. Place on counter butter-side up. Spread tuna filling on 1 slice, top with second slice (butter-side up), add more tuna filling, finish with last slice butter-side down. Cut on diagonal into 4 triangular pieces. Repeat with remaining bread and tuna filling,

Makes 20 pieces

What to Serve

LCBO#:24133
$22.95