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Tuna Hoagies |
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Ingredients
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* 1 16-ounce loaf sourdough French bread
* 1 12 one-fourth ounce can water-packed low-salt tuna, drained and flaked
* 2 TBSP balsamic or red wine vinegar
* 1/4 C fat-free, cholesterol-free mayonnaise or salad dressing
* 1 tsp anchovy paste
* 1 large ripe tomato, thinly sliced
* Freshly ground black pepper
* 1/2 a medium red onion, thinly sliced
* 1/4 C loosely packed fresh chopped parsley leaves
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Directions
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1. Cut bread in half lengthwise and hollow out each half, leaving a one-half inch shell.
2. Set aside bread removed.
3. Combine tuna and vinegar; set aside.
4. In another bowl, stir mayonnaise and anchovy paste.
5. Spread the inside of each bread half with mayonnaise.
6. Spoon tuna mixture into the bottom half of bread.
7. Arrange tomato slices over tuna and season with pepper.
8. Top with onions and sprinkle with parsley. Add top remaining bread halves.
9. Wrap loaf in foil and store in the refrigerator for 2 to 24 hours.
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Story
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Use leftover bread to make bread crumbs for other recipes like casseroles, meat loaf, etc.
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