Italian Tuna Green Olive And Tangerine Salad On Grilled Bread Recipe


MethodMain Ingredient


 Tangerine1 Medium
 Italian tuna in olive oil8 Ounce, drained and lightly flaked (1 jar)
 Mayonnaise1⁄4 Cup (4 tbs)
 Picholine olives16 , coarsely chopped
 Very finely chopped chives2 Tablespoon
 Minced shallot1 Tablespoon
 Baguette1 , split lengthwise
 Extra virgin olive oil1 Teaspoon (for brushing)
 Garlic clove1 Large, peeled
 Salt To Taste
 Freshly ground pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1541 Calories from Fat 641

% Daily Value*

Total Fat 71 g109.1%

Saturated Fat 5.3 g26.3%

Trans Fat 0 g

Cholesterol 39.3 mg13.1%

Sodium 1988.8 mg82.9%

Total Carbohydrates 141 g46.9%

Dietary Fiber 2.7 g10.7%

Sugars 9.9 g

Protein 81 g162.1%

Vitamin A 41.7% Vitamin C 72.4%

Calcium 7.7% Iron 6.4%

*Based on a 2000 Calorie diet


1. Light a grill. Peel the tangerine, removing the white pith. Using a small, sharp knife, cut between the membranes to release the sections onto a plate. Cut the sections into 1/2 inch pieces; discard any seeds.
2. In a large bowl, mix the tuna with the tangerine, mayonnaise, olives, chives and shallot and season with salt and pepper.
3. Brush the cut sides of the baguette with olive oil. Grill cut side down over high heat for 2 to 3 minutes, or until browned and crisp. Turn and grill until lightly browned on the second side, about 30 seconds longer. Rub the cut sides of the baguette with the garlic. Mound the salad on the baguette, cut into 8 pieces and serve.