Serves Four. This page is printer friendly.
2 Wolferman’s San Francisco Sourdough Signature English Muffins, split and toasted
¼ cup olive oil
2-½ Tbsp. red wine vinegar
1 Tbsp. finely minced fresh mint
1 large clove garlic, minced
Pepper to taste.
1 medium onion, thinly sliced
1 large tomato, thinly sliced
½ cup thinly sliced radishes
1 can (6-½ oz.) tuna, drained and flaked
1 can (2 oz.) anchovy fillets, drained.
In a small bowl, combine olive oil, vinegar, mint, garlic and pepper; whisk to blend. Measure out and set aside 2 Tbsp. vinegar mixture. Drizzle remaining vinegar mixture over muffin halves. Layer onion, tomato, radishes, tuna and anchovies, in order listed, on each muffin half. Drizzle with reserved vinegar mixture.