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Ingredients

4 tablespoons olive oil, divided 4 large red bell peppers - roasted, peeled and sliced 1 (5 ounce) can tuna, drained salt and freshly ground black pepper to taste 2 tablespoons white wine vinegar 4 tablespoons chopped fresh parsley, divided 3 cloves garlic, minced 2 (8 ounce) loaves French baguette 4 hard-cooked eggs, sliced 8 kalamata olives, pitted and halved

Nutrition Info

637.8 calories carbohydrate: 76.1 g cholesterol: 221.4 mg fat: 23.6 g fiber: 6.2 g protein: 29.7 g saturatedFat: 4.4 g servingSize: - sodium: 947.2 mg sugar: 10.1 g transFat: : - unsaturatedFat: : -

Preheat oven to 375 degrees F (190 degrees C).
Heat 3 tablespoons olive oil in a large skillet over medium high heat. Saute red peppers for 2 to 3 minutes. Stir in tuna, and season with salt and pepper. Add vinegar, 2 tablespoons parsley and garlic. Cook for 2 to 3 minutes, or until vinegar has evaporated. Remove from heat, and set aside.
Slice the bread in half lengthwise, then crosswise into 4 inch pieces. Toast bread in the oven until warm and crisp, but not brown. Place the bread on a serving platter. Top each piece with red pepper tuna mixture. Garnish with sliced egg and a halved olive. Drizzle with remaining olive oil and sprinkle with remaining parsley.

4 servings

A great tuna sandwich. Serve the sandwiches warm or at room temp.