Mediterranean Stuffed Bread
Source of Recipe
Internet
List of Ingredients
1 large French baguette - (abt 16 oz)
4 medium tomatoes - (abt 1 1/4 lbs total), peeled, chopped
4 scallions, white part and 8" green, finely chopped
1 medium green bell pepper, seeded, chopped
1 can water-packed tuna - (6 oz), drained, flaked
1 tbsp capers, drained, (optional)
=== DRESSING ===
3 tbsp red wine vinegar
2 tbsp olive oil
1 tsp Dijon mustard
1 garlic clove, minced
2 tbsp chopped flat-leaf parsley
1 tbsp chopped fresh mint
= (or 1 tspn crushed dried mint)
1 tsp fresh thyme leaves
= (or 1/4 tspn crushed dried thyme)
Recipe
Cut the baguette in half lengthwise and scoop out some of the bread to
create a shell. Set crumbs aside.
In a large bowl, combine tomatoes, scallions, bell pepper, tuna, capers (if
using), and reserved bread crumbs.
In a small bowl, whisk together dressing ingredients. Drizzle over tuna
mixture and toss to mix thoroughly. Mound the mixture into the bottom half
of the bread, packing down firmly. Top with other half of the bread.
Press bread halves together and tightly wrap in plastic wrap or aluminum
foil. Refrigerate for at least several hours or overnight.
Transport the bread, still wrapped, to the picnic site. Transfer to a
slicing board and cut into 6 portions.
This recipe yields 6 servings.
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