Recipe courtesy of Emeril Lagasse
Print
Total:
22 min
Prep:
10 min
Cook:
12 min
Yield:
6 sandwiches

Ingredients

  • 1 tablespoon olive oil
  • 1 (8 to 10-ounce) tuna steak
  • 1/4 pound new potatoes, blanched and sliced into 1/8-inch thick
  • 1/4 pound haricots verts, blanched
  • 3 Roma tomatoes, seeded and chopped
  • 2 hard boiled eggs, sliced 1/8-inch thick
  • 1/2 cup black olives, halved
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon minced garlic
  • Salt and pepper
  • 1 head Boston Bib lettuce
  • 6 individual small loaves of French bread

Directions

In a saute pan, heat the olive oil. Season the tuna with salt and pepper. Add the tuna fillet to the pan and sear for 2 to 3 minutes on each side for medium-rare. Remove the tuna and flake the tuna into a mixing bowl. Add the potatoes, green bean, tomatoes, eggs, and black olives. Add the extra virgin olive oil, vinegar and garlic to the bowl and toss well. Season the salad with salt and pepper. Using a sharp knife, slice the head of lettuce in half. Shred the lettuce. Place the lettuce in a mixing bowl and season with olive oil, salt and pepper. Using a small sharp knife, cut out a small pocket in each bread loaf. Fill each bread loaf with the salad. Wrap the sandwich in foil and serve.

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