Make Ahead Tuna Hoagie

1 16-ounce loaf sourdough French bread
1 12 1/4-ounce can water-packed low-salt tuna, drained and flaked
2 tablespoons balsamic or red wine vinegar
1/4 cup fat-free, cholesterol-free mayonnaise or salad dressing
1 teaspoon anchovy paste
1 large ripe tomato, thinly sliced
freshly ground black pepper
1/2 medium red onion, thinly sliced
1/4 cup loosely packed fresh chopped parsley leaves

Cut the bread in half lengthwise. Using your fingers, hollow out each half
of the bread, leaving a 1/2-inch shell. Save bread from inside loaf for
another use. In a small bowl, combine tuna and vinegar; set aside. In
another small bowl, stir together mayonnaise or salad dressing and anchovy
paste. Spread the inside of each half of loaf with mayonnaise mixture.
Spoon tuna mixture into the bottom half of bread. Arrange tomato slices
over tuna and season with pepper. Arrange onions over tomatoes and
sprinkle with parsley. Top with remaining bread half. Wrap loaf in foil
and store in the refrigerator for 2 to 24 hours. To serve, cut into 8
slices.

Serves 8.
Calories 223, Fat 1 g, Carbs 35 g, Sodium 519 mg. Fiber 2 g.

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/