Preparation time is 20minutes
Total time is 20minutes
Serve is for 4 people
Difficulty level: 2 out of 4
16 Ingredients
Number of servings
4
- 4 round crusty rolls
- 2 cloves garlic, cut in half
- 4tablespoons olive oil
- 1tablespoons white wine vinegar
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 170grams tuna in oil, can, drained
- 1/2 green capsicum, seeded and sliced
- 2 scallions, sliced
- 1/4 cucumber, thinly sliced
- 62grams green beans, cooked
- 8 pitted Kalamata olives
- 1 egg, hard-boiled , sliced
- 2 large tomatoes, sliced
- 12 fillet anchovy fillets
- 8 basil leaves
Nutrition per serving
2040kJ / 488Cal
2040 Kilojoules or 488 Calories
23% of daily energy intake*
Protein
24.4grams
Fat
26.2grams
Carbs
39.8grams
Sugars
9.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Cut each roll in half and pull out most of the soft crumbs. Rub the insides of the rolls with the cut sides of the garlic. Mix the oil and vinegar and season with salt and pepper. Drizzle over the cut surfaces of the rolls.
Step 2 of 3
Mix together the tuna, green capsicum, scallions, cucumber, green beans, and olives. Divide the tuna mixture among the bottom halves of the rolls. Top each with equal amounts of the sliced egg and tomatoes, then 3 anchovy fillets and 2 basil leaves. Cover with the top of the rolls.
Step 3 of 3
Wrap each in plastic wrap and refrigerate for at least 1 hour. Serve chilled or at room temperature.
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