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Prep Time:
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Cook Time:
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Recipe Yield: 6
Perfect for your next tailgate.
Ingredients:
- 1 (2.6 oz.) Pouch - Yellowfin Tuna in Extra Virgin Olive Oil
- 1 large loaf French bread
- 1 roasted red pepper, cut into strips
- 1 small tomato, sliced
- Red onion slices
- Sliced black olives, brine cured
- Artichoke hearts, quartered
- 10 – 12 fresh basil leaves
Directions:
- Slice French bread lengthwise in half. Hollow out the inside of both halves, leaving about 3⁄4 inch along the edges.
- Line one side of the loaf with basil leaves and spread tuna over top.
- Place vegetables and olives over top of the tuna in layers. Top with the other side of the bread.
- Wrap in plastic wrap and chill for at least 2 hours.
- Cut in large slices (2 – 3 inches) to serve.
| Amount Per Serving | DV%* | |
|---|---|---|
| Calories | 230 | |
| Total Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 0g | |
| Cholesterol | 10mg | 3% |
| Sodium | 590mg | 25% |
| Total Carbohydrate | 27g | 9% |
| Dietary Fiber | 2g | 8% |
| Sugars | 2g | |
| Protein | 12g | |
| Vitamin A | 20% | |
| Vitamin C | 20% | |
| Calcium | 4% | |
| Iron | 15% |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
