First, we start with tuna in a zesty blend of white wine vinegar, extra virgin olive oil and Dijon mustard. Then, we pile it high with hard-boiled eggs, slices of red onion, cucumber, snappy green beans and our tart, savory Olive Bruschetta—all on a crusty, toasty loaf of multigrain bread. This is one lunch you won’t forget to pack!
- SERVES: 4
- LEVEL: Super Simple
- In a large mixing bowl, whisk white wine, mustard, pepper and sea salt until combined. In a slow steady stream while mixing, add olive oil. Transfer 2 tablespoons of prepared dressing to a separate bowl. Toss remaining dressing with onion, cucumber and beans.
- Add tuna to the 2 tablespoons of dressing. Toss to coat.
- Once cut, remove some of the soft insides of the loaf to make room for fillings. Line the bottom-half of the sandwich with lettuce, green beans and one egg per sandwich. Top with onion and cucumber, then tuna salad. Finish with Olive Bruschetta.