GMA Recipe: Basque Tuna Baguette

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Basque Tuna Baguette
From Marlene Sorosky
1996

Ingredients

1 baguette (10- to 12-oz.), about 15 x 21/2 inches

3 oz. (3 thin slices) regular or low-fat provolone or mozzarella cheese

2 c. torn fresh spinach

1 can (6 1/4-oz.) tuna fish packed in water, drained

2 large plum tomatoes, thinly sliced

3 large radishes, sliced

6 black olives (Kalamata preferred), pitted and sliced

freshly ground pepper

Basil Dressing:

1 clove garlic, peeled

1 c. fresh basil leaves, lightly packed

1/4 c. olive oil

1 tbsp. capers, drained

1 tbsp. balsamic vinegar

2 tsps. Dijon mustard

Directions

To make basil dressing:
In a food processor with the metal blade, process all the ingredients until well blended. To make 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 cut the bread crosswise into 2 loaves.) Spread the dressing over the inside of the top and bottom. Layer the cheese, spinach, tuna, tomatoes, radishes, and olives in 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. Remove the weights and serve immediately or refrigerate until serving. Before serving, if desired, crisp up the bread by baking the loaf at 450o F for 5 to 10 minutes. To serve, cut the loaf crosswise into 2-inch slices. Makes 4 to 6 servings.

Recipes from Entertaining on the Run: Easy Menus for Faster Lives by Marlene Sorosky (William Morrow and Company, Inc., copyright 1994 by Marlene Sorosky).