One chilled pressed French-style tuna and egg sandwich, soaked with olive oil and vinegar, with anchovies, tomato and green olives.
35 gCanned Tuna
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1 eggChicken eggs
35 gTomatoes
15 gBell Pepper
3 gGreen onion
1 gBasil
0.5 gGarlic
2 slicesBread
3 gAnchovies
8 gOlives
1.75 cupsWater
1.5 tspOlive oil
0.5 tspWine vinegar
To tasteSalt
To tasteBlack Pepper
Put the whole egg in a small saucepan with all the water. Bring to a boil and gently simmer for 10 minutes. Cool under cold running water, peel and slice the entire egg. Drain and discard the boiling water.
Finely mince all the garlic and basil and mix with all the oil and vinegar. Thinly slice all the tomato, pepper, green onion and olives; chop all the anchovies. Flake all the drained tuna. Season lightly with salt and pepper.
Split the roll horizontally without hollowing it out. Spoon all the dressing over both cut faces. Layer in all the vegetables, olives, anchovies, tuna and sliced egg, including any tomato juices. Close, wrap tightly and press gently under a small plate in the refrigerator for 60 minutes. Serve the entire sandwich as one portion.