If you have only thought of a tuna sandwichas the typical tuna-with-mayo, then you have been missing a realtaste delight! This ‘must try’ will immediately become a ‘musthave’.
Another delicious recipe from our Family-FavoriteRecipes Collection.
Recipe: Marinated Tuna Sandwiches
2 ciabatta or crusty French rolls
2 tablespoons extra virgin olive oil
1 clove garlic, bruised
2 tablespoons red wine vinegar
1/2 of a medium white or red onion, thinly sliced*
2 tablespoons sliced or coarsely broken pieces of kalamata orblack olives1 (7.5-ounce) can of premium albacoretuna, drained**
1 medium-sized ripe tomato, sliced 1/2-inch thick (best withgarden ripe tomatoes or a premium fresh tomatoes such as Campari)
2 tablespoons chopped fresh basil leaves
Kosher or sea salt and freshly ground black pepper to taste
Makes 2 sandwiches.
*For the best taste, soak the sliced onionin ice water for at least 10 minutes, drain, dry thoroughly witha paper towel and use as directed.
**If possible, do try to use a premiumcanned tuna purchased in specialty seafood markets (or home canned).Yes, it is more expensive, but the taste is well worth it.
Make It Quicker and Easier Tip: Instead of layering the ingredients, finely mince1 small clove of garlic, chop the onion and dice the tomato,then mix together in a bowl with the tuna, chopped basil, oliveoil, red wine vinegar, salt and pepper to taste (when mixing,don’t break the tuna up too much, keep it “chunky”);cover and allow flavors to marry at room temperature for about10 minutes or for about 1 hour in the refrigerator. Serve onany style bread, with toast points or your favorite crackers.
Nutritional Information Per Serving (1/2of recipe): 436.4 calories; 45% calories from fat; 22.1g totalfat; 31.9mg cholesterol; 953.1mg sodium; 518.4mg potassium; 27.5gcarbohydrates; 2.5g fiber; 3.1g sugar; 25.0g net carbs; 31.4gprotein.
Copyright Hope Pryor, please see Termsof Use. Photograph by Hope Pryor; property of CooksRecipes.com.
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