Tuna & Cherry Pepper Sandwiches |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Found this recipe in Cowgirl Cuisine by Paula Disbrowe. In the book she says her life sounds like a fantasy. After working as food editor at a magazine in NYC - Paula Disbrowe moved to Rio Frio, Texas, to be the chef at Hart & Hind Fitness Ranch. Not long after in 2005, she and her husband bought a 100 acre working ranch in Texas's Nueces Canyon. She shares recipes that exemplify ranch eating but with a lighter approach, like her chili made with turkey, white beans and sage, and tostadas topped with shredded chicken and crunchy citru slaw. This recipe is considered the best of the best exclusive! Have tweaked it slightly because of personal preference! :) Ingredients:
12 ounces italian tuna in olive oil, drained (2 cans) |
4 baguette, pieces split in half (6 inches each) |
1/4 cup diced hot cherry pepper, plus |
2 tablespoons diced hot cherry peppers |
kosher salt |
fresh ground pepper |
extra virgin olive oil, for drizzling |
2 hard-cooked eggs, sliced thin |
1/4 red onion, sliced thin |
8 basil leaves, thinly sliced (we left it out) or 2 teaspoons italian seasoning |
8 butter lettuce leaves |
Directions:
1. In a medium bowl, flake the tuna into small pieces.
2. Spoon the tuna onto the bottomof the baguettes and top with cherry peppers.
3. Season with salt and pepper and drizzle with olive oil.
4. Top with the egg slices, the red onion slices, the basil or Italian seasoning and the lettuce leaves; close the sandwiches and serve.
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