| 13 | 15 | 374 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 4 |
| 1 1/2 cup | Artichoke hearts, canned (drained, chopped, optional) |
| 1/2 baguette | Baguette, whole grain |
| 6 leaf | Basil, fresh |
| 6 tbsp | Extra virgin olive oil (plus extra for drizzling) |
| 2 clove(s) | Garlic |
| 1/4 cup | Green/yellow string beans, raw (sliced into thirds, optional) |
| 3/4 cup | Kalamata olives (sliced) |
| 3 tbsp | Lemon juice |
| 1/4 cup | Parsley, Italian, fresh (finely chopped) |
| 1/2 cup slices | Red bell pepper (thinly sliced) |
| 1/2 small | Red onion (finely chopped) |
| 1 dash | Salt and pepper (to taste) |
| 1 can drained | White tuna, canned in water, drained |
1. Slice the loaf of bread in half lengthwise. Remove some of the insides of the bottom half to create a trough into which the filling will go. Brush both halves with a little extra virgin olive oil. Rub each with the garlic. Line the half with the trough with the basil leaves.
2. In a mixing bowl, combine the tuna, olives, red bell pepper, onion, parsley, artichoke hearts (if using) and green beans (if using).
3. In a measuring cup or small bowl, whisk the lemon juice into the olive oil until it is emulsified/combined. Pour the vinaigrette into the tuna mixture and stir to combine. Season to taste with sea salt and pepper.
4. Spoon tuna mixture into the trough of the baguette over the basil leaves. Wrap sandwich well in plastic. Crush it down by placing a heavy cast iron skillet on top and refrigerate, preferably with the weight, overnight.
5. In the morning, cut sandwich in half. Enjoy for lunch at home or wrap in foil and brown bag it (use a lunch box that will keep the sandwich chilled).
6. Serve with cubes of feta cheese and a tart Granny Smith apple.
| Grain | 0.9 |
| Meat | 0.6 |
| Vegetables | 1.5 |
