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Marinated Tuna Sandwiches recipe

Marinated Tuna Sandwiches.

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

  • Tear off 2 sheets of plastic wrap, eachlarge enough to wrap a sandwich.
  • Slice ciabatta rolls in half and lay onewhole roll open on each plastic sheet.
  • Sprinkle each roll half with 1/2 tablespoonof the olive oil.
  • Gently rub the bread with the bruisedgarlic; discard the garlic.
  • Sprinkle each roll half with 1/2 tablespoonred wine vinegar.
  • On the bottom half of each ciabatta rolllayer 1/2 of the onion, olives, tuna, tomatoes and basil.
  • Season to taste with salt and pepper.
  • Place the top half of the ciabatta rollon and wrap each sandwich tightly in the plastic wrap.
  • Let stand at room temperature for 1 houror refrigerate 2 or more hours before serving to allow flavorsto intensify and “marinate” the sandwich.

    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

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