Recipe: Grilled Tuna Salad Roll

GRILLED TUNA SALAD ROLL

"Make this with leftover grilled or broiled fresh tuna, which you as turn into a salad with red onion, hard-cooked egg, and a balsamic vinaigrette."

3 cups diced grilled or broiled tuna
1 red onion, finely chopped
2 hard-cooked eggs, coarsely chopped
2 ripe tomatoes, peeled, seeded, and chopped
2 tablespoons capers, drained and chopped
1/4 cup torn basil leaves
2 tablespoons balsamic vinegar
salt and pepper (to taste)
1 tablespoon Dijon mustard
2 tablespoons olive oil
4 hot dog rolls, pan-grilled

In a bowl, toss together the tuna, onion, egg, tomatoes, capers, and basil.

In another bowl, whisk together the vinegar, salt and pepper until the salt dissolves. Whisk in the mustard, followed by the oil, adding it 1 teaspoon at a time until the dressing emulsifies.

Pour the dressing over the tuna mixture and toss thoroughly. Spoon the tuna into the pan-grilled rolls and serve at once.

Notes: The salad can be made several hours in advance and refrigerated until serving. The flavor will improve.

Makes 4 servings
Source: Sheryl Julian and Julie Riven, Boston Globe, July 1, 2001