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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice open bread. It needs to be something with a crusty exterior and a chewy texture so that it can absorb the dressing without falling apart. Scoop out bread from top half of rolls. Set them aside. | 2. Remove and reserve green fronds from fennel bulb. Thinly slice the bulb. (You can substitute 1 sliced rib celery if desired.) Cut bell pepper into thin rings. Slice the egg. | 3. Start layering the bottom halves of rolls in this order: fennel, bell pepper, egg and tuna. Sprinkle with olives, capers and fennel fronds. | 4. On top halves, place thinly sliced tomatoes. | 5. Make dressing by mixing the vinegar, olive oil, anchovy paste and black pepper to taste. Drizzle it over both tops and bottoms of sandwiches. | 6. Put sandwiches together. Wrap tightly in plastic. Keep cool until ready to eat. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ciabatta	2			151.3	0.0	33.66	0.85
fennel bulb	1/2			-	-	-	-
red bell pepper	1/2			151.3	0.0	33.66	0.85
egg	1		hard-boiled	71.5	0.36	6.28	4.755
tuna vegetable oil	6	ounces		151.3	0.0	33.66	0.85
black olive	6 -8		pitted cured	151.3	0.0	33.66	0.85
caper	1/2	teaspoon		0.3297	0.0701	0.0338	0.0123
plum tomato	2			151.3	0.0	33.66	0.85
red wine vinegar	1	teaspoon		0.95	0.0135	0.002	0.0
extra virgin olive oil	1	teaspoon		151.3	0.0	33.66	0.85
anchovy paste	1	teaspoon		151.3	0.0	33.66	0.85
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.