Tuna Nicoise Picnic Sandwich

Recipe from Everyday Food Magazine

Husband-Tested in Alice’s Kitchen

Serves 4-8 (depending on size of wedges)

Make this delicious sandwich when you need a tasty, filling, and fun lunch for a picnic or road trip. Its flavor improves when you make it ahead. All you’ll need then, is some fresh fruit, iced tea and, of course, a cookie for a perfectly wonderful meal-on-the-go.  Use the interior of the bread that you scoop out to make fresh breadcrumbs.  Use them (or freeze them) to make Zucchini and Yellow Squash Gratin.  To make prep even more convenient, boil the eggs in advance and prepare step 1 the day before you make the sandwich.

1. In a medium bowl, whisk together 3 Tablespoons extra-virgin olive oil, 2 Tablespoons white-wine vinegar, and 1 Tablespoon Dijon Mustard; season with Kosher salt and freshly ground pepper, to taste.  Transfer 2 Tablespoons of the dressing to another bowl; toss with 2 cans (6 oz. each) tuna, drained.  To remaining dressing, add ¼ English cucumber (or ½ regular cucumber, peeled and seeded), thinly sliced, and ½ small red onion, halved and thinly sliced; toss to combine.
2. Cut an 8-inch country-style bread loaf in half horizontally; remove most of the soft interior bread.  (Use the interior portion of the bread to make fresh breadcrumbs for another recipe.) Spread 3 Tablespoons jarred olive tapenade on the bottom half of the bread.  Top with 1 cup packed fresh basil leaves, then 2 hard-boiled eggs, sliced; season with Kosher salt and freshly ground pepper, to taste. Top with tuna, then cucumber mixture, and close the sandwich.
3. Wrap the sandwich tightly in plastic and place between two baking sheets.  Weight with a heavy iron skillet (or some other heavy weight.)  Let stand 1 hour (or refrigerate, up to overnight.)  To serve, cut into 4 wedges.

Tuna Nicoise Picnic Sandwich in the making.

Nutritional Information: (1/4 wedge of the sandwich)  591 calories; 24.2 g fat (3.9 saturated fat); 37.4 g protein; 50.8 g carb; 2.9 g fiber