Muffin Ni�oise

Serves Four. ��This page is printer friendly.


2 Wolferman’s San Francisco Sourdough Signature English Muffins, split and toasted

� cup olive oil

2-� 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

� cup thinly sliced radishes

1 can (6-� 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.

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