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Continued: Recipes for a picnic

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  • Last update: June 19, 2013 - 1:57 PM

Break tuna into chunks and spread over bottom of bread. Scatter olives, anchovies and capers over tuna; top with onion and bell pepper. Drizzle with more oil and sprinkle with vinegar to taste. Lay tomato slices over sandwich. Drizzle lightly with oil and season with salt and pepper. Tear basil leaves over sandwich and cover with other bread half.

Wrap sandwich tightly in a double layer of plastic wrap and cover with a dish towel. Weigh sandwich down with something heavy (books or heavy pots work well) for 2 to 4 hours at room temperature, flipping the sandwich halfway through. Unwrap, slice crosswise and serve.

Nutrition information per each of 6 servings:

Calories 320 Fat 12 g Sodium 790 mg

Carbohydrates 31 g Saturated fat 2 g Calcium 75 mg

Protein 21 g Cholesterol 13 mg Dietary fiber 2 g

Diabetic exchanges per serving: 2 bread/starch, 2 lean meat, 1 fat.

HARICOTS VERTS, CORN AND CARROT SALAD WITH MUSTARD VINAIGRETTE

Serves 6 to 8.

• 1/2 tsp. kosher salt, more as needed

• 2 tbsp. red wine vinegar

• 2 cloves garlic, finely chopped

• 1 tbsp. Dijon mustard

• 1 c. extra-virgin olive oil

• 1/4 c. minced fresh chives

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