Parisian Tuna Sandwich

One of my hubby's favorite things ( and mine too)  to eat is tuna and we use them in different meals from time to time, like in salad, in sandwich or mixed with cooked vegetables. this is one of them, in sandwich form. the reason it is called Parisian I have no idea ! if you are not a fan of wine vinegar taste you might want to replace it with another sauce. this is a very healthy, tasty sandwich, full of different ingredients and tastes that all come together in a good way. so now let's get down to cooking :

• Ingredients:
• 3  eggs
• 3 tablespoons red wine vinegar
• salt and pepper
• 1/4 cup extra-virgin olive oil

• sandwich rolls
• 2 cups spring salad mix (or 1 medium bunch arugula )
• 1 large tomato, thinly sliced
• 1/4 small red onion, thinly sliced
• 1 cup jarred artichoke hearts, drained and sliced

2 6-ounce cans oil-packed tuna ( the ones packed in oil has better tastes than the ones in water)

• 1/2 cup nicoise or kalamata olives, pitted and chopped
• 4 medium radishes, thinly sliced

• First, cook the eggs in a saucepan; cover with water for 8 to 10 minutes. then drain and cool with cold water.

Meanwhile, mix the vinegar, desired amount of salt, and pepper in a medium bowl. Whisk in the olive oil. 

Put the rolls cut-side up on a work surface and lightly drizzle with a quarter of the dressing. Place the arugula on the roll bottoms. Top with the sliced tomato, onion and artichokes.drizzle with another quarter of the dressing.

Drain the tuna, but leave lightly coated with oil.put the tuna in the remaining dressing and spread on the sandwich. 

Peel and thinly slice the hard-boiled eggs and layer the slices over the tuna. top with the olives and radishes. Cover with the roll tops, pressing gently but firmly. Wrap the sandwiches in plastic wrap and place a skillet ( or anything heavy) on top to weigh them down; set aside for at least 15-20 minutes so the bread absorbs the flavors.

Voilà, there you have it. hope you make this easy and fast meal and enjoy it

Mania