Ingredients
- 2 cn Italian tuna packed in olive
- oil (6 1/2 ounce size each)
- VINAIGRETTE DRESSING-------------------------
- Olive oil
- 2 ts Fresh oregano leaves
- 1/4 ts Salt
- 1/4 ts Pepper
- 3 tb Red-wine vinegar
- 1 Clove garlic
- 1 ts Dijon mustard
- OTHER INGREDIENTS--------------------------
- 1 Red pepper; roasted, peeled,
- cored, seeded, and juliennd
- 1 Yellow pepper; treated same
- as red
- 1 Pickled jalapeno; seeded
- minced
- 1/4 c Diced red onion
- 2 tb Chopped pitted olives
- Calamata
- 2 tb Capers
- 12 oz Loaf italian bread; halved
- 1 bn Watercress; trimmed
Directions
1. Make dressing: Drain oil from tuna into glass measure; add oil
to make 1/3 cup. Reserve tuna for sandwich. Place oil in blender
with remaining ingredients; blend.
2. In bowl, mix vegetables, olives, and capers. Remove some soft
inside from bread; discard (or freeze for stuffing?). Brush inside
loaf with some dressing; add remainder to pepper mixture. Mix in
tuna gently, leaving chucks.
3. Grill bread, oiled side down, until toasted. Pile tuna mixture
onto toasted sides. Top with watercress; close.