Italian Tuna Green Olive And Tangerine Salad On Grilled Bread
|Italian tuna in olive oil||8 Ounce, drained and lightly flaked (1 jar)|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Picholine olives||16 , coarsely chopped|
|Very finely chopped chives||2 Tablespoon|
|Minced shallot||1 Tablespoon|
|Baguette||1 , split lengthwise|
|Extra virgin olive oil||1 Teaspoon (for brushing)|
|Garlic clove||1 Large, peeled|
|Freshly ground pepper||To Taste|
1. Light a grill. Peel the tangerine, removing the white pith. Using a small, sharp knife, cut between the membranes to release the sections onto a plate. Cut the sections into 1/2 inch pieces; discard any seeds.
2. In a large bowl, mix the tuna with the tangerine, mayonnaise, olives, chives and shallot and season with salt and pepper.
3. Brush the cut sides of the baguette with olive oil. Grill cut side down over high heat for 2 to 3 minutes, or until browned and crisp. Turn and grill until lightly browned on the second side, about 30 seconds longer. Rub the cut sides of the baguette with the garlic. Mound the salad on the baguette, cut into 8 pieces and serve.