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Rachaelray.com
Rachaelray.com
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Ingredients

  • Four tuna steaks (6-8 ounces each), coarsely chopped
  • Flat leaf parsely, chopped (a generous handful)
  • 2 sprigs fresh rosemary, leaves stripped and finely chopped
  • 4 sprigs fresh thyme, leaves stripped and chopped
  • 1 teaspoon grated lemon peel
  • Salt and freshly ground pepper
  • 1 pound green beans, trimmed
  • 2 tomatoes, thinly sliced
  • 1 red onion, thinly sliced
  • 2 tablespoons extra virgin olive oil (EVOO), plus more for drizzling
  • 2 hard boiled eggs, chopped
  • 3/4 cup pitted niçoise olives
  • 3 tablespoons capers
  • One can anchovy fillets (2 ounces), drained
  • 4 large crusty rolls, split
  • 8 leaves green leaf lettuce

Instructions

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