Ingredients
3/4 c. Chopped flat-leaf parsley
3/4 c. black olives
1/2 c. extra-virgin olive oil
4 anchovy fillets
3 garlic cloves
1 1/2 tbsp. fresh lemon juice
1 tbsp. chopped thyme
Salt and freshly ground pepper
6 oz. snow peas
2 6-ounce jars or cans of imported olive oil-packed tuna
4 crusty rolls or four 6-inch lengths of baguette
1 small red onion
2 medium tomatoes
4 hard-cooked eggs
Preparation
Step 1In a medium bowl, mix the parsley, black olives, olive oil, anchovies, garlic, lemon juice and thyme. Season the dressing with salt and pepper.Step 2In a small pot of boiling salted water, blanch the snow peas for 1 minute, or until they are bright green and just tender. Drain the snow peas and refresh them under cold water, then pat dry. Slice the snow peas lengthwise into 1/4-inch strips and toss them with 1 tablespoon of the olive dressing.Step 3In a medium bowl, lightly break up the drained tuna with a fork. Add 6 tablespoons of the olive dressing and toss gently.Step 4Spread the cut sides of the rolls or baguette pieces with the remaining olive dressing. On the bottom halves of the rolls or baguette pieces, arrange the snow peas, followed by the red onion slices, the tomatoes, tuna and sliced eggs. Close the tuna sandwiches and serve.Step 5Make Ahead: The tuna sandwiches can be kept at room temperature for up to 3 hours.
Servings: MAKES 4 SANDWICHES This sandwich is a lively take on the French classics, Salade Niçoise and pan bagnat-but with the additional crunch of sliced snow peas.
