At a Glance
- Prep Method: null
- Yield: 24
Recipe By: United States Potato Board
Ingredients
- 4 pounds Yellow-flesh potatoes
- 24 Foccacia rolls
- 3 pounds Water-pack tuna, drained
- 4 pounds Sliced tomatoes
- 1 cup Extra virgin olive oil
- 1/2 cup Capers
- Salt and black pepper As needed
- Hard-cooked eggs As needed
- 12 cups Blanched haricots verts
- Green and black olives As needed
Preparation
Simmer potatoes until tender, drain. When cool enough to handle, peel and cut into 1/2-inch-thick slices.
For each sandwich, cut 1 roll in half horizontally. Layer bottom half of rill with 2 ounces tuna, 3 to 4 tomato slices and 3 to 4 potato slices. Drizzle with 2 teaspoons olive oil; sprinkle with 1 teaspoon capers, salt and pepper. Close roll or serve open-face. Garnish plate with 1 quartered egg, 1/2 cup haricots verts and olives.
