VOTE AT THESE COOKING WEB RINGS
INGREDIENTS:
 | 2 cans (6 oz each) tuna, drained & flaked |
| 1/2 red onion, minced |
| 1 tsp lemon zest |
| 1 1/2 tsp lemon juice |
| 1/4 cup sun-dried tomatoes (oil-packed), drained & diced |
| 1 Tbsp drained capers |
| 6 Tbsp extra virgin olive oil |
| Salt & pepper to taste |
| 1 large loaf soft Italian Bread |
| 3 hard boiled eggs, diced (see TO BOIL EGGS) |
DIRECTIONS: Combine tuna, onion, lemon zest & juice, tomatoes, capers, oil, salt & pepper in a bowl. Cut the loaf of bread in half lengthwise & pinch about 1/2-1 inch of bread out of each half of the loaf leaving a border of about 1/2 inch. Spoon the egg mixture into one half of the loaf & top with the eggs. Top with the other half of the bread. Wrap in plastic wrap & chill. When ready to serve slice the loaf into 6 portions.
SERVINGS: 6 TIME: 20 minutes
SERVING TIPS: Sandwiches will hold for 3 to 4 hours at room temperature.
TUNA SALAD 2