1 tablespoon fresh lemon juice plus lemon wedges, for serving
4 small ciabatta rolls split horizontally
2 heads Bibb lettuce leaves split horizontally
1 1/2 cups nicoise olives pitted
8 hard-boiled eggs peeled and thinly sliced
Directions
Put onions, 1/4 cup oil, vinegar, and 1/4 teaspoon salt in a medium bowl; season with pepper. Toss to combine. Let stand 10 minutes.
Add tuna and its oil to onion mixture. Add lemon juice and 1/4 teaspoon salt; season with pepper. Gently toss to combine.
Cover bottom halves of rolls with lettuce. Top with olives, eggs, and tuna mixture, dividing evenly. Drizzle each with 1 teaspoon olive oil. Cover with top halves of rolls. Serve with lemon wedges.
Hi Justin, it could be the Doubanjiang you're using. Authentic ones (from Pixian) tend to be a reddish brown in color and will make the mapo tofu more brown. The one I used for this was bright red and probably had less beans and more chili. As for the muddiness, did you substitute cornstarch for potato starch? If so, cornstarch does not set clear like p […]
I know this an older post, but in case anyone's still out there, was anyone able to reproduce the beautiful, brilliant red color of the photos? I just finished making this, and while delicious, its more of a muddy brown than that vibrant red. […]
Potato starch is a starch that has been extracted from potatoes (as opposed to corn or tapioca). If you live in the US, there's a brand called Bob's Redmill that makes it and it should be sold at supermarkets like Whole Foods. […]
Yes, but you'll need to adjust the quantity as cornstarch thickens better than potato starch. Also, cornstarch does not set clear like potato starch so your sauce will be cloudy. […]
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