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Sometimes a meal isn’t so much a recipe, but an idea. You make it often, but change it up now and then, yet somehow it’s always just as delicious.
That’s this tuna sandwich. The idea is the same every time — take a few super flavorful ingredients and pulse them in a food processor, then mix with some oil packed tuna. But the possibilities are endless.
A couple things are key to this — namely good quality oil packed tuna, and a good baguette. Everything else is up to you.
Things I always include — kalamata olives, peppadew peppers, parsley, lemon.
Things I sometimes include — roasted garlic, artichokes, sundried tomatoes, feta, fresh basil leaves.
Things that would be delish — green olives, capers, anchovies, lettuce, tomatoes, fresh mozzarella.
Basically, if it sounds good to you, add it. If you’re standing at the salad bar or olive bar and see something that might be good, go for it. I know that doesn’t sound helpful, but it works. So my favorite recipe is below, but feel free to adapt and create your own.
Salad Bar Tuna Sandwich
Flavor packed ingredients turn a boring lunchtime staple into a fantastic meal you’ll want to eat again and again.
Ingredients
- 1/2 cup kalamata olives
- 1/2 cup peppadew peppers
- 6 roasted garlic cloves
- 6 sun dried tomatoes
- 1 bunch fresh parsley
- Juice of 1 lemon
- 2 cans tuna packed in olive oil
- 1 baguette
- 6-8 fresh basil leaves
- Sea salt and fresh ground pepper to taste
Instructions
- Put the olives, peppers, garlic, tomatoes, and parsley in the bowl of a food processor and pulse until finely chopped. Transfer to a bowl and add the lemon and tuna. Stir well and season with salt and pepper.
- Slice the baguette in half cross wise and then lengthwise, so you have four pieces. Put them on a sheet pan and divide the basil leaves between the slices.
- Top with the tuna mixture.
- You can eat this sandwich as is, or you can make a more traditional French “picnic style” sandwich by wrapping the sandwiches tightly with plastic and pressing them with something heavy — a sheet pan topped with a heavy skillet, bricks, canned goods — anything heavy enough to press the sandwich. Doing this will saturate the bread with the oil mixture, and press the tuna salad so that it’s easier to eat. Press for several hours in the fridge before enjoying.
Nutrition
Calories: 740kcalCarbohydrates: 67gProtein: 62gFat: 24gSaturated Fat: 4gCholesterol: 31mgSodium: 1908mgPotassium: 713mgFiber: 5gSugar: 3gVitamin A: 379IUVitamin C: 3mgCalcium: 146mgIron: 7mg
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
Tried this recipe?Let us know how it was!
