AGB Sourdough Garlic Bread with Tuna Nicoise Salad
Serves 2-3
Ingredients
- 1 AGB 8" Sourdough Garlic Bread Loaf (2 pieces)
- 1 can of tuna, drained
- ½ head of cos lettuce, chopped
- ⅛ cup cherry tomatoes, halved
- 6-8 pitted black olives
- ⅛ cup sliced red onion
- ⅛ cup sliced cucumber
- ⅛ cup sliced radish
- 1 hard-boiled egg, peeled and sliced
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh basil
- 1 tbsp lemon juice
- 1 tbsp olive oil
- ½ tsp sesame seeds
- Salt and pepper to taste
Method
In a large bowl, combine the chopped lettuce, cherry tomatoes, black olives, sliced red onion, sliced cucumber, and sliced radish.
In a separate bowl, whisk together the lemon juice, olive oil, chopped parsley, chopped basil, salt, and pepper.
Add the drained tuna to the bowl with the dressing, and stir to coat.
Add the tuna mixture to the bowl with the salad ingredients and toss to combine.
Toast the Tip Top Sourdough Garlic slices in a toaster or in the oven until golden brown.
To assemble, place slices of Tip Top Sourdough Garlic Bread on a plate, and spoon the tuna nicoise salad on top of the bread.
Top the salad with slices of hard-boiled egg and scatter the sesame seeds over the top of the egg.
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