Login to Save Like

Ingredients

• 1 French baguette or 4 submarine rolls Tuna Salad (recipe follows)
• 2 to 3 three pickled hot cherry peppers, chopped (optional)
• 1/4 head iceberg lettuce, finely shredded (chiffonade; about 1 1/2 cups)
• 1/3 small red onion, cut into paper-thin rounds and separated into rings
• 1 to 1 1/2 tablespoons olive oil
• 2 teaspoons red wine vinegar
• Kosher salt and freshly ground black pepper
• 1 medium ripe tomato (7 ounces), halved lengthwise and cut into very thin slices
• 1. Preheat oven to 375°F
• 2. Split the baguette open with a serrated knife, cutting completely through. Put the two halves back together; heat in oven until toasty, with crust well crisped. Or split the rolls and toast them. Let cool a few minutes before assemblin
• 3. Spread tuna salad evenly over bottom half of baguette (or rolls) with a tablespoon, pressing it down gently to cover bread completely. Sprinkle the chopped hot peppers, if using, over tuna to suit your taste.
• 4. Spread the lettuce over top half of baguette (or rolls), sprinkle the onion rounds evenly over lettuce, and drizzle with the olive oil. Tap the vinegar from a measuring spoon over the lettuce. Sprinkle lightly with salt and pepper. Arr
• 5. To cut the baguette, insert toothpicks along its length, and slice it into individual sandwiches with a serrated knife. Or, for a party snack, you can insert 16 toothpicks and cut the sub into 1-inch sections.
• Tuna Salad
• - makes 2 cups, enough for 4 regular subs or 16 mini subs -
• Ingredients
• Two 6-ounce cans solid white tuna in oil or water
• 1 small dill pickle spear, cut into 1/8-inch dice (2 tablespoons)
• 2 teaspoons fresh lemon juice
• 2 teaspoons minced onion
• 2 teaspoons capers, chopped (optional)
• Kosher or sea salt
• About 1/2 teaspoon freshly ground black pepper
• 1. Drain the tuna well and transfer to a mixing bowl. Add the mayonnaise and combine very well, using a large fork to mash and whip the tuna into a smooth mix. Add the celery, pickle, lemon juice, onion, and capers, if using. Stir to c
• 2. Transfer the salad to a plastic container with a lid and chill thoroughly. The salad keeps for 2 or 3 days in the refrigerator.

Description

Serious Eats