- Total Time
red wine vinegar3 Tbsp
fresh parsley3 Tbsp, chopped
reduced-sodium chicken broth2 Tbsp
olive oil1 Tbsp
garlic clove(s)1 clove(s), medium, minced
black pepper¼ tsp
Italian bread8 oz
fresh radish(es)4 medium, thinly sliced
olive(s)33 ⅔ gm, (1/4 cup), Kalamata variety, coarsely chopped
water-packed tuna fish drained10 oz, drained
uncooked red onion(s)1 small, thinly sliced
fresh tomato(es)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