3 Tbsp, chopped fresh
Reduced sodium canned chicken broth
⅛ cup(s), (2 tablespoons)
Extra virgin olive oil
1 medium clove(s), minced
12 large, pitted Kalamata, coarsely chopped
Chunk light tuna in water
10 oz, 2 (5-ounce) cans, 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.
- Serving size: 1 sandwich