INGREDIENTS:24 oz. red potatoes
12 French rolls
12 leaves loose-leaf lettuce
24 slices tomato
12 slices red onion
12 3.25 oz. cans Genova Tonno Solid Yellowfin Tuna with Olive Oil, drained
6 oz. roasted red bell peppers
6 oz. green beans, steamed and cooled
¼ cup white wine vinegarDIRECTIONS:1. Boil or steam red potatoes. Cool and slice.
2. Slice open French rolls. Place a lettuce leaf and two tomato slices on each roll. Top lettuce leaves with sliced potatoes and onions slices, separated into rings.
3. Chunk one 3.25 oz. can of tuna over the onion slices on each roll; garnish tuna with roasted pepper and green beans.
4. Sprinkle white wine vinegar over sandwich filling. Serve immediately.SERVINGS:12 sandwichesFrom:Recipe from Chicken of the Sea.PHOTO CREDIT:Photo Credit: CHICKEN OF THE SEA