1 long piece of French baguette
1/2 cup of olive oil
2 cups of chopped fresh tomato without peel and seeds
1 crushed clove of garlic
1 cup of chopped green olives
2 tablespoons of rinsed capers
1 small chopped onion
2 cans of flaked tuna
2 cups of chopped fresh arugula leaves
3 tablespoons of chopped fresh parsley
5 tablespoons of balsamic vinegar
Salt and black pepper to taste
1 long piece of French baguette
1/2 cup of olive oil
2 cups of chopped fresh tomato without peel and seeds
1 crushed clove of garlic
1 cup of chopped green olives
2 tablespoons of rinsed capers
1 small chopped onion
2 cans of flaked tuna
2 cups of chopped fresh arugula leaves
3 tablespoons of chopped fresh parsley
5 tablespoons of balsamic vinegar
Salt and black pepper to taste
Cut the top off the baguette lengthwise
Scrape out most of the bread, reserving 2 cups of it
Brush half of the olive oil into the cavity of the baguette
In a bowl, mix the reserved bread with the other ingredients, seasoning with salt and black pepper
Fill the baguette with this filling and top it, pressing firmly
Next, cut the baguette vertically into 4 parts, wrapping each one in plastic wrap
Refrigerate for 3 hours
But be careful: remove the sandwiches from the refrigerator at least 45 minutes before serving.
