Recipe by Eric
"A great tuna sandwich. Serve the sandwiches warm or at room temp."
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olive oil, divided
red bell peppers - roasted, peeled and sliced
1 (6 ounce) can
tuna packed in olive oil
salt and freshly ground black pepper to taste
white wine vinegar
chopped fresh parsley, divided
2 (8 ounce) loaves
hard-cooked eggs, sliced
kalamata olives, pitted and halved
I did not have fresh parsley, so about 1 1/2 tablespoons of dried worked fine. The eggs were sort of out of place, next time I will not include thme. It had a wonderful flavor and I will make this again!
This is an absolutely delicious dish! Easy to make, filling and delicious. I used pre-packed red peppers and just cooked them alittle longer in the beggining.
Great recipe! I wanted to try something different with the tuna I had left over. This was just the right thing for a pleasant summer sandwich.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 291
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