Tuna Nicoise On Sourdough
July, 2002

Serves 4 / A traditional niçoise, but without the egg. This is perfect for a picnic because the flavors actually improve if the sandwich is left tightly wrapped and kept in a cooler for an hour or two.

Vinaigrette:
1 tablespoon finely chopped fresh Italian parsley
1 tablespoon chopped fresh chives
1 teaspoon finely chopped fresh basil
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
3 tablespoons white wine vinegar
1/3 cup olive oil
Salt and freshly ground pepper

2 medium-size, thin-skinned potatoes
1 cup trimmed green beans, cut into 1-inch pieces
4 sourdough sandwich rolls
1 can solid white tuna, left in chunks
1/2 cup pitted niçoise olives
1 cup artichoke hearts, sliced
1 large tomato, thinly sliced
1/2 red onion, thinly sliced

1. To make the vinaigrette, combine all ingredients except olive oil, salt, and pepper. Slowly drizzle in oil until well blended and season to taste. Set aside.
2. Cook potatoes in water in a small saucepan until softened and easily pierced with a fork, about 20-25 minutes. Remove potatoes from water and add green beans. Cook for about 3 minutes. Remove beans and immerse in ice water. Drain. When cool, slice potatoes into thin rounds.
3. Split each sourdough sandwich roll in half and scoop out most of the bread, leaving thick crusts lined with thin layers of bread. Brush bread with herbed vinaigrette, and layer tuna chunks, olives, artichoke hearts, rounds of cooked potato, green beans, sliced tomato and red onion.
4. Wrap tightly and store in refrigerated cooler.

Calories 519,Fat 20,Perfat 34,Cholesterol 23,Carbo 62,Protein 23,Fiber ,Sodium