3 Tbsp, chopped
Reduced-sodium chicken broth
Extra virgin olive oil
1 medium clove(s), finely chopped
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 the dressing, in a small bowl, whisk the parsley, vinegar, stock, oil, garlic, and black pepper.
- Using a serrated knife, split the bread in half lengthwise, making the bottom of the loaf slightly thicker than the top. Use your fingers to pull out and discard some of the soft interior of the bread. Brush the inside of the top half of the loaf with half of the dressing.
- Layer the bottom section of the bread with the radishes, then the olives. Top with the tuna and onion, then the tomatoes. Drizzle with the remaining dressing. Cover with the bread top and cut into 4 sandwiches.
- Serving size: 1 sandwich