Red wine vinegar
3 tbsp(s), chopped
Fat-free reduced sodium chicken broth
1 clove(s), medium, medium, minced
4 medium, thinly sliced
33⅔ gm, (1/4 cup) Kalamata variety, coarsely chopped
Water-packed tuna fish drained
10 oz, drained
Uncooked red onion(s)
1 small, thinly sliced
2 medium, thinly sliced
- To make dressing, whisk together vinegar, parsley, broth, oil, garlic, and pepper in small bowl.
- Using serrated knife, split bread in half lengthwise, making bottom of loaf slightly thicker than top. Use your fingers to pull out and discard some of soft interior of bread. Brush inside of top half of loaf with half of dressing.
- Layer bottom section of bread with radishes, then olives. Top with tuna and onion, then tomatoes. Drizzle with remaining dressing. Cover with bread top and cut into 4 sandwiches.