Craig Claiborne

Tuna and Peperoni Hero

Preparation info

  • 4 to 6

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 crusty loaf of French or Italian bread
  • 2 cans(7 ounces each) tuna fish<

Method

  1. Slice the bread from one end to the other but do not cut all the way through. Leave one edge of the bread as a “hinge.”

  2. Empty the undrained tuna fish down the middle of the loaf and arrange the pickled peppers on top. Squeeze the lemon juice over the tuna fish. Close the sandwich, slice into individual portions, and serve.