Ingredients
1/4 pound young string beans or haricots verts
1/2 red onion, thinly sliced
1/2 bulb fennel, thinly sliced
1 pint cherry tomatoes, quartered
1/2 red bell pepper, seeded and cut into strips
1/2 cup black oil-cured or Nicoise olives, pitted and halved
2 tablespoons capers
2 six-and-one-half ounce cans tuna, drained
1 bunch watercress, stems trimmed
Watercress Vinaigrette
Coarse salt and freshly ground pepper
4 large, crusty rolls
2 hard-boiled eggs, sliced
Preparation
In a bowl, combine beans, onion, fennel, tomatoes, pepper, olives, capers, tuna, and watercress with 3/4 cup of the vinaigrette. Season with salt and pepper.
Slice open rolls, and scoop out some of the top halves. Brush remaining vinaigrette on insides of rolls. Pile salad mixture on bottom pieces, and top with egg slices. Cover with tops of rolls; serve.
