_ INGREDIENTS
1 lemon, zest only
75 mL (1/3 cup) mayonnaise-style salad sauce
2 hard-cooked eggs,
4 olive ciabattas, halved horizontally
1 large tomato,
2 cans (99 g each) oil-packed tuna,
125 mL (1/2 cup) packed basil leaves
To taste, freshly ground pepper
2 Lebanese cucumbers,
_ DIRECTIONS
Stir together salad sauce and lemon zest in a small bowl. Cover and
refrigerate for 30 minutes.
Spread lemon salad sauce on bottom half of each ciabatta. Arrange
eggs, tuna, tomato and cucumber on top, dividing evenly. Season with
pepper to taste. Garnish with basil leaves and close sandwiches.
Serve with veggies and dip or a green salad.
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