MadameNoire Featured Video

Enjoy your favorite salad without the fork. Make this the night before and have your delicious, country club lunch ready to go. Courtesy of Real Simple.

1 pound green beans, trimmed
2 to 3 anchovy fillets
1 teaspoon red wine vinegar
2 tablespoons plus 2 teaspoons extra-virgin olive oil
2 6-ounce cans tuna, drained
1 cup grape or cherry tomatoes, halved
1/2 cup olives, preferably kalamata, pitted
1/4 red onion, thinly sliced into half-moons
1/4 teaspoon black pepper
1 baguette

1. Bring a large pot of salted water to a boil. Add the green beans and cook until bright green and tender, 3 to 5 minutes. Drain and transfer to a bowl of ice water. Drain again and return to bowl.
2. Place the anchovies in a bowl and smash with a fork. Add the vinegar and 2 tablespoons of the oil. Drizzle over the beans and toss; set aside.
3. In another bowl, combine the tuna, tomatoes, olives, onion, pepper, and remaining oil.
4. Halve the baguette lengthwise, then cut it crosswise into 4 portions. Toast if desired.
5. Spoon the tuna mixture onto the bottom of each baguette portion. Sandwich with the top half and press gently but firmly. Serve with the beans.

Comment Disclaimer: Comments that contain profane or derogatory language, video links or exceed 200 words will require approval by a moderator before appearing in the comment section. XOXO-MN