Recipe - Mediterranean Picnic Loaf

1 Round (16 oz) loaf,
peasantstyle bread
3 lg Tomatoes
1 lg Purple onion, thinly cut or sliced up
1 Green bell pepper, thinly
cut or sliced up
4 ounce Crumbled feta cheese
1 cn (61/8 oz) solid white tuna
in spring water, drained
and flaked
One half cup Kalamata olives, cut or sliced up
1 cup Firmly packed fresh basil,
chopped
2 tablespoon Capers, rinsed and drained
2 tablespoon Balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon Olive oil
2 Cloves garlic, minced

Cut bread in half horizontally; hollow out center of bottom half, leaving a
1inch thick shell. Slice tomatoes; cut into fourths. Layer tomato, onion,
bell pepper, and cheese in bread shell. Place tuna and next 3 ingredients
in bread shell. Combine vinegar and next 3 ingredients; drizzle over
mixture in bread shell, and cover with bread top. Wrap filled loaf in
aluminum foil, and chill 2 hours. Cut into wedges to serve. Yield: 6
servings, per serving: 311 Calories, 9.2 g Fat, 30 mg cholesterol,
976 mg sodium

Posted to EATL Digest 02 Mar 97 by PPFQP@AOL.COM on Mar 2, 1997.