Meals Matter

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Contributed By: edaemyma
American Heart Association

Ingredients

1 16-oz Loaf sourdough French bread

1 12 1/4-oz Can water-packed low-salt tuna, drained and flaked

2 tbsp Balsamic or red wine vinegar

1/4 cup Fat-free, cholesterol-free mayonnaise or salad dressing

1 tsp Anchovy paste

1 Large ripe tomato, thinly sliced

Freshly ground black pepper

1/2 Medium red onion, thinly sliced

1/4 cup Loosely packed fresh chopped parsley leaves

Preparation

1. Cut the bread in half lengthwise. Using your fingers, hollow out each half of the bread, leaving a 1/2-inch shell. Save bread from inside loaf for another use.

2. In a small bowl, combine tuna and vinegar; set aside.

3. In another small bowl, stir together mayonnaise or salad dressing and anchovy paste. Spread the inside of each half of loaf with mayonnaise mixture. Spoon tuna mixture into the bottom half of bread.

4. Arrange tomato slices over tuna and season with pepper. Arrange onions over tomatoes and sprinkle with parsley. Top with remaining bread half.

5. Wrap loaf in foil and store in the refrigerator for 2 to 24 hours. To serve, cut into 8 slices.

Cook's Notes

To store the leftover bread from this recipe, place it in the work bowl of a food processor fitted with a metal blade. Cover and process until ground into fine crumbs. Transfer the crumbs to a freezer container and freeze for several months. Use the crumbs anytime a recipe calls for soft bread crumbs, such as for meatloaf or crumb-topped casseroles.

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