Ingredients:
- 1/2 cup DIVINA Pitted Kalamata Olives, drained, chopped
- 1 clove Garlic, smashed, finely chopped
- 1 tsp Red wine vinegar
- 1 tsp Dijon mustard
- 1/4 cup Extra virgin olive oil
- 5-6 oz Tuna, packed in oil
- 1 tbsp Red onion, finely diced
- 1 French baguette, center scooped out
- 6-8 Fresh basil leaves
- 1 Fresh tomato, sliced
- 2 Eggs, hard-boiled, sliced
Directions:
- FOR THE VINAIGRETTE
- Whisk garlic, vinegar, and dijon in small bowl.
- Continue whisking and add olive oil in a slow steady stream
- Season with salt and pepper
- In a small bowl, gently mix tuna, olives, and onion with 2-3 tbsp of vinaigrette
- FOR THE SANDWICH
- Brush both sides of baguette with some vinaigrette
- Spread basil across bottom half of baguette
- Top with tuna mixture, then sliced tomato, and then sliced egg
- Drizzle remaining vinaigrette over sliced egg, place baguette top over top and gently press
