Recipe - Salade Chaude Aux Lentilles Avec Vinaigrette A La Moutarde

1 cn Tuna packed in water; well
drained (12
; 1/2ounce)
1 cn Tuna packed in water; well
drained (6
; 1/8ounce)
3 tablespoon Drained capers
One fourth cup Mayonnaise
1 One half tablespoon Fresh lemon juice
2 Soft French or Italian bread
loaves; (1pound)
6 tablespoon Olive paste; (olivada) or
olive
; spread* (about)
2 pack Fresh arugula or watercress;
(1/2ounce)
2 Tomatoes; cut or sliced up
1 Red onion; thinly cut or sliced up

*Available at Italian markets and specialty foods stores. If unavailable,
puree One half cup pitted, black, brinecovered olives (such as Kalamata) in
processor or blender.

Combine all tuna, capers, mayonnaise and fresh lemon juice in medium bowl.
Season with pepper. Cut each bread loaf crosswise into 3 pieces, then halve
each piece lengthwise. Pull out centers of bread pieces, leaving
1/2inchthick crusts. Spread olive paste on inside of each bread piece.
Cover olive paste with generous amount of arugula. Spread One half cup tuna
mixture onto each bottom piece of bread. Top with cut or sliced up tomato and cut or sliced up
onion, then with top pieces of bread. (Can be prepared 6 hours ahead.)

Serves 6.

Bon Appetit July 1992

Converted by MC_Buster.

Converted by MM_Buster v2.0l.