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Basque Tuna Baguette Recipe
|Garlic||1 Clove (5 gm), peeled|
|Basil||1 Cup (16 tbs) (Use Fresh)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Capers||1 Tablespoon, drained|
|Balsamic vinegar||1 Tablespoon|
|Dijon mustard||2 Teaspoon|
|Baguette||12 Ounce (1 Baguette, About 15 X 2 1/2 Inches)|
|Provolone cheese slices/Mozzarella cheese||3 Ounce (Thin Slices, Regular Or Low-Fat)|
|Torn fresh spinach||2 Cup (32 tbs)|
|Tuna in water||6 1⁄4 Ounce, drained (1 Can)|
|Plum tomatoes||2 Large, thinly sliced|
|Radishes||3 Large, sliced|
|Black olives||6 , pitted and sliced (Preferably Kalamata)|
|Freshly ground black pepper||To Taste|
Serving size: Complete recipe
Calories 1998 Calories from Fat 799
% Daily Value*
Total Fat 91 g139.8%
Saturated Fat 23.7 g118.7%
Trans Fat 0 g
Cholesterol 111.8 mg
Sodium 3755.4 mg156.5%
Total Carbohydrates 195 g65%
Dietary Fiber 5.9 g23.5%
Sugars 4.1 g
Protein 98 g195%
Vitamin A 190.6% Vitamin C 89.9%
Calcium 85.1% Iron 43.9%
*Based on a 2000 Calorie diet
To Assemble Sandwich: Cut the bread in half horizontally.
Hollow out the top and bottom, leaving a 1/2-inch shell. (It may be easier if you also cut the bread crosswise in two.) Spread the dressing over the inside of the top and bottom.
Layer the cheese, spinach, tuna, tomatoes, radishes, and olives into the bottom.
Sprinkle with pepper.
Cover with bread top.
Wrap in plastic wrap or foil and place on a baking sheet.
Top with another baking sheet and weigh down heavily with cans or weights for 1 hour.
If desired, crisp the bread before serving by baking the loaf at 450°F. for 5 to 10 minutes.