Italian-Style Tuna Sandwich
We all grew up with a version of the tuna sandwich. We loved our mom’s, filled with parsley, celery, and red onion, topped with a big squeeze of lemon. For this recipe, we wanted to make this tuna sandwich a bit more elegant and sophisticated.
15 Minutes Total Time
4 Servings
Ingredients
- 1 whole wheat sourdough boule
- handful of lettuce leaves, arugula or watercress
- 2 – 5 oz. cans Genova Yellowfin Tuna in Olive Oil, drained, in large chunks
- 4 hard boiled eggs
- 1/4 red onion or shallot, thinly sliced
- salt and pepper
- 1 serrano chile, thinly sliced, optional
Salsa Verde
- 1 cup italian parsley leaves, washed and dried
- 1⁄3 cup extra virgin olive oil, plus more as needed
- 1 garlic clove, minced
- 1⁄4 cup roughly chopped green olives, such as castelvetrano
- 1 anchovy fillet, chopped
- 1 tablespoon chopped capers
- zest of 1 lemon
- 1 teaspoon tarragon leaves (or tarragon vinegar)
- pinch of crushed red pepper
- salt and pepper
Directions
- Make the salsa verde: Combine all ingredients in a blender and blend to a pesto consistency. Season with salt if necessary and freshly ground black pepper to taste. Thin with more oil as desired.
- Cut bread into very large slices, about a 1/2 inch thick. Spread one side of each slice with 2 tablespoons salsa verde. Put a few lettuce leaves on the bread and arrange 2 ounces of tuna over lettuce. Top tuna with 1 egg, quartered. Season egg lightly with salt and pepper. Add sliced serrano chile, if using, and the red onion. Drizzle with a little more salsa verde.
