What To Eat In The Heat?

July 19, 2011 § Leave a comment

Is it hot where you are? The weatherman said the humidity in the Metro area was greater then that of a rainforest yesterday, Yikes! And it’s going to stay in the 90’s for the rest of the week. It’s so uncomfortable in my non-air-conditioned apartment that all I want to do is eat Popsicles and reorganize my refrigerator… possibly in green high heels ;0)

And when considering staying cool this week, I had to brainstorm some chilled meal options for Thursday night dinner. Which is why I’ve decided to make this pressed Tuna Nicoise Sandwich. I’ll be teaming it up with some salt & pepper chips, Pimm’s Cups, and a steamy Paul Newman flick. The best part about it, I can make it up to 24 hours in advance! Find the recipe below {Via Martha}.

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons white-wine vinegar
  • 1 tablespoon Dijon mustard
  • Coarse salt and ground pepper
  • 2 cans oil-packed tuna (6 ounces each), drained
  • 1/4 English cucumber
  • 1/2 small red onion
  • 8 inch country style round bread loaf
  • 3 tablespoons jarred olive tapenade
  • 1 cup fresh basil leaves
  • 2 hard-cooked large eggs

Directions

  1. In a medium bowl, whisk together olive oil, white-wine vinegar, and Dijon mustard; season with coarse salt and ground pepper. Transfer 2 tablespoons dressing to another bowl; toss with tuna. To remaining dressing, add cucumber and red onion; toss to combine.
  2. Cut an 8-inch country-style round bread loaf in half horizontally; remove most of soft interior bread. Spread 3 tablespoons jarred olive tapenade on bottom half. Top with 1 cup packed fresh basil leaves, then 2 hard-cooked large eggs sliced; season with salt and pepper. Top with tuna, then cucumber mixture, and close sandwich.
  3. Wrap sandwich tightly in plastic and place between two baking sheets. Weight with a heavy skillet. Let stand 1 hour (or refrigerate, up to overnight). To serve, cut into quarters.
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