Marinated Tuna Sandwiches
If you have only thought of a tuna sandwich as the typical tuna-with-mayo, then you have been missing out on a real taste delight! This "must try" sandwich is sure to become a "must have".
For the best taste, use only premium, gourmet canned tuna and garden ripe tomatoes. I've found that store-bought fresh Compari tomatoes have good flavor year-round, and are an acceptable substitute when garden tomatoes are not available.
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 or black olives
1 (7.5-ounce) can of premium albacore tuna, drained**
1 medium-sized ripe tomato, sliced 1/2-inch thick (best with garden 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, each large enough to wrap a sandwich.
- Slice ciabatta rolls in half and lay one whole roll open on each plastic sheet.
- Sprinkle each roll half with 1/2 tablespoon of the olive oil.
- Gently rub the bread with the bruised garlic; discard the garlic.
- Sprinkle each roll half with 1/2 tablespoon red wine vinegar.
- On the bottom half of each ciabatta roll layer 1/2 of the onion, olives, tuna, tomatoes and basil.
- Season to taste with salt and pepper.
- Place the top half of the ciabatta roll on and wrap each sandwich tightly in the plastic wrap.
- Let stand at room temperature for 1 hour or refrigerate 2 or more hours before serving to allow flavors to intensify and "marinate" the sandwich.
Makes 2 sandwiches.
*For the best taste, soak the sliced onion in ice water for at least 10 minutes, drain, dry thoroughly with a paper towel and use as directed.
**If possible, do try to use a premium canned 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 mince 1 small clove of garlic, chop the onion and dice the tomato, then mix together in a bowl with the tuna, chopped basil, olive oil, 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 about 10 minutes or for about 1 hour in the refrigerator. Serve on any style bread, with toast points or your favorite crackers.
Nutritional Information Per Serving (1/2 of recipe): 436.4 calories; 45% calories from fat; 22.1g total fat; 31.9mg cholesterol; 953.1mg sodium; 518.4mg potassium; 27.5g carbohydrates; 2.5g fiber; 3.1g sugar; 25.0g net carbs; 31.4g protein.