Tuna Muffalettas
From chefa1a 15 years agoIngredients
- Creole olive Salad Yield: about 2-1/2 cups shopping list
- 1 cup pitted brine-cured black olives, such as Kalamata, sliced shopping list
- 1 cup large (queen) pimiento-stuffed olives, sliced shopping list
- 1/2 cup extra-virgin olive oil shopping list
- ½ cup pepperoncini or banana peppers, chopped shopping list
- ¼ cup capers shopping list
- 2 tbsp minced shallots or red onions shopping list
- 2 tbsp finely chopped celery shopping list
- 1 cup tomatoes chopped shopping list
- ¼ cup vinegar shopping list
- 1 teaspoon olive brine shopping list
- ¼ cup roasted red peppers, chopped shopping list
- 2 tbsp minced fresh flat-leaf parsley shopping list
- 2 tsp minced garlic shopping list
- 1-1/2 tsp freshly ground black pepper shopping list
- ----------------------------- shopping list
- 6 small sourdough "dinner rolls" shopping list
- 6-12 slices of Smoked albacore tuna (depending on thickness" shopping list
- Shredded romaine lettuce as needed shopping list
- 3 Tablespoons garlic Herb cream cheese ( like Alouette or Boursin) shopping list
- pickled green beans (optional-for garnish) shopping list
How to make it
- Method
- slightly toast rolls and cut in half
- spread one half with a 1/2 tablespoon garlic herb cream cheese
- top the other half with a heaping tablespoon of the olive salad
- Place 1 or 2 slices of Smoked Albacore Tuna on each and then top with shredded romaine
- assemble the sandwiches place on a serving platter and garnish the plate with a few pickled green beans
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