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.
I have made this time and time again. I make it with my own meat sauce tho. My boyfriend has to have meat.I just love it. My zucchini plants are done. Next year!
Great recipe, red curry is much milder to me than the green curry. The watermelon take on a very interesting texture. My only suggestion is to add to the recipe above to deglaze with the vinegar and then combine this liquid back with curry paste and honey (this is shown on the video from the show)
Hi IzF, yes, the dish will taste differently if you leave it hot, just like a hot tomato soup tastes different from a cold one (gazpacho). I'm sure it would taste fine either way but temperature does effect taste and texture.
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