Creole Olive Salad
Serves 3
6-12 slices smoked Canadian Albacore tuna (or substitute Canadian Albacore Canned Tuna).
1 cup (250 ml) brine-cured black olives, sliced
1 cup (250 ml) pimento-stuffed olives, sliced
½ cup (125 ml) pepperoncini or banana peppers, chopped
1 cup (250 ml) chopped tomatoes
¼ cup (60 ml) capers
¼ cup (60 ml) chopped roasted red peppers
2 Tbsp (30 ml) minced shallots or red onions
2 Tbsp (30 ml) finely chopped celery
2 Tbsp (30 ml) minced fresh flat-leaf parsley
2 Tbsp (30 ml) minced garlic
½ cup (125 ml) extra-virgin olive oil
¼ cup (60 ml) wine vinegar
1 Tsp (5 ml) olive brine
1 ½ tsp (7 ml) freshly ground black pepper
6 small sourdough “dinner rolls”
3 Tbsp (45 ml) garlic herbed cream cheese
Shredded Romaine lettuce, as needed
- Combine and mix all Creole Olive Salad ingredients. Cover and refrigerate until ready to use. Yields about 2-1/2 cups.
- To Serve: Slightly toast rolls and cut each in half. Spread ½ Tbsp (7.5 ml) of garlic herb cream cheese on the bottom half of each roll and pile on some shredded lettuce, then 2-4 slices of smoked Canadian Albacore Tuna, each about ¼ inch (0.5 cm) thick. Top the other half with a heaping tablespoon of the Creole Olive Salad. Assemble the sandwiches, place on a platter and serve.
Provided by CHRIS ALBANO, Consulting Chef to Seven Restaurant, Whistler, BC, Canada.
