Ingredients
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1/2 cup chopped flat leaf parsley
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3/4 cup black olives, pitted and chopped (such as Gaeta, Calamata and Nicoise)
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1/2 cup extra virgin olive oil
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4 anchovy fillets, minced
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3 garlic cloves, minced
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1 1/2 tablespoons fresh lemon juice
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1 tablespoon fresh thyme, chopped
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salt & freshly ground black pepper
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6 ounces snow peas
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2 (6 ounce) cans imported olive tuna packed in oil, drained (should read imported olive oil-packed tuna)
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4 crusty rolls, halved or 1 baguette, halved, Four 6-inch slices
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1 small red onion, thinly sliced
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2 medium tomatoes, sliced 1/3-inch thick
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4 hard-cooked eggs, sliced 1/4-inch thick
Instructions
- Combine first 7 ingredients in a small mixing bowl. Season with salt and pepper.
- Blanch the snow peas for 1 minute in a small pot of boiling water. Drain and rinse under cold water. Pat dry. Slice snow peas lengthwise into 1/4" strips and toss with 1 tablespoon of the olive dressing.
- Separate tuna with a fork in a medium bowl. Add 6 tablespoons of the dressing and toss.
- Spread insides of the rolls or baguette pieces with the remaining dressing.
- On the bottom halves, arrange snow peas, then onion, then tomatoes, tuna. Top tuna with sliced eggs.
- Close sandwiches and serve.