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“From The Convenience Cook by Judith Finlayson. A grown-up, make-ahead tuna sandwich. Cooking time is refrigeration time.”
4hrs 15mins
4 sandwiches

Ingredients Nutrition


  1. Finely chop onions, celery, parsley, red pepper, parsley, black olives and capers. Place in a bowl.
  2. Drain tuna and add to chopped vegetables. Add mayonnaise, lemon juice, olive oil, salt and pepper. Mix well.
  3. Split baguette lengthwise. Hollow out soft bread. Brush with additional olive oil.
  4. Spread tuna mixture evenly over the bottom half of the bread. Cover with top portion of bread and cut baguette into two pieces. Press down firmly on each piece, then wrap tightly in plastic wrap. Refrigerate 4 hours to overnight. A weight can be placed on the sandwiches.
  5. Cut each baguette piece in half to make 4 sandwiches. They can also be cut in smaller slices for appetizers.

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