salade-nicoise-sandwiches-2081.json

{
    "directions": [
        "Combine all tuna, capers, mayonnaise and fresh lemon juice in medium bowl. Season with pepper. Cut each bread loaf crosswise into 3 pieces, then halve each piece lengthwise. Pull out centers of bread pieces, leaving 1/2-inch-thick crusts. Spread olive paste on inside of each bread piece. Cover olive paste with generous amount of arugula. Spread 1/2 cup tuna mixture onto each bottom piece of bread. Top with sliced tomato and sliced onion, then with top pieces of bread. (Can be prepared 6 hours ahead.)"
    ],
    "ingredients": [
        "1 12 1/2-ounce can tuna packed in water, well drained",
        "1 6 1/8-ounce can tuna packed in water, well drained",
        "3 tablespoons drained capers",
        "1/4 cup mayonnaise",
        "1 1/2 tablespoons fresh lemon juice",
        "2 1-pound soft French or Italian bread loaves",
        "6 tablespoons (about) olive paste (olivada) or olive spread*",
        "2 1/2-ounce packages fresh arugula or watercress",
        "2 tomatoes, sliced",
        "1 red onion, thinly sliced",
        "*Available at Italian markets and specialty foods stores. If unavailable, puree 1/2 cup pitted, black, brine-covered olives (such as Kalamata) in processor or blender."
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Sandwich",
        "Olive",
        "No-Cook",
        "Tuna",
        "Arugula",
        "Summer",
        "Bon App\ufffd\ufffdtit"
    ],
    "title": "Salade Ni\u00e7oise Sandwiches",
    "url": "http://www.epicurious.com/recipes/food/views/salade-nicoise-sandwiches-2081"
}