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Tuna And Artichoke Salad On Kalamata Olive Bread With Provolone Cheese And Fresh Herb And Garlic Aioli Recipe

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Related tags
salad gluten free low carb nut free passover dinner lunch
Nutrition per serving    (USDA % daily values)
CAL
1864
FAT
575%
CHOL
97%
SOD
41%

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Ingredients for 4 servings

1 tablespoon minced fresh sage leaves

1 cup canola oil

1 tablespoon chopped parsley leaves

2 cups drained canned tuna

2 tablespoons Dijon mustard

1 1/2 teaspoons minced thyme leaves

4 slices provolone

1 1/2 teaspoons minced rosemary leaves

2 cups olive oil

1 small red onion, sliced

1/4 cup sliced roasted red peppers

1 lemon, juiced

2 tablespoons roasted garlic

8 slices kalamata olive bread

2/3 cup chopped artichoke hearts

2 teaspoon minced lemon zest

1 teaspoon dried oregano

Salt and pepper

3 egg yolks, plus 1 whole egg*

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