Superb Tuna Sub
Recipe By :Canned Food Alliance
Servings : 6

1 French bread loaf
1 medium onion -- chopped
1 cup parsley -- chopped
1 large tomato -- chopped
1/2 cup green olives -- chopped
4 ounces pimiento
1 clove garlic -- finely chopped
6 tablespoons extra virgin olive oil -- divided
1 teaspoon dried oregano -- crushed
1 tablespoon lemon juice
12 oz tuna in water -- drained
1/4 cup Monterey Jack cheese -- shredded

Cut bread lengthwise in half and hollow out centers of bread.

In bowl, break the centers of bread into crumbs. Add onion, parsley,
tomato, olives, pimentos and garlic; mix gently to blend. Drizzle 2
tablespoons of olive oil on hollowed area of each bread shell and sprinkle with oregano.

Combine remaining 4 tablespoons of olive oil with lemon juice; toss with tuna and breadcrumb mixture.

Spoon mixture into bottom half of bread, mounding slightly; sprinkle top of mixture with cheese. Close sandwich with top half of bread; cut
crosswise into 6 portions and serve.