Mediterranean Tuna Sandwich

[s'kat]

Mediterranean Tuna Sandwich

Serves 2 as Main Dish.

This is loosely based upon that wonderful street sandwich, the pan bagnat. This one is a bit less fussy, and incredibly delicious. Canned tuna works very well here, but if have some leftover fresh tuna, it's worth using.

• 1/4 c olive oil
  
• salt & pepper, as desired
  
• 1/2 c red wine or balsamic vinegar
  
• 1 red onion, sliced very thinly
  
• 1 can tuna (try to use the whole chunk, not shredded)
  
• capers, rinsed, to taste
  
• sliced kalamata or green olives, to taste
  
• 1 fresh tomato, sliced 1/4-inch thick (or several cherry tomatoes)
  
• leafy greens (romaine hearts or spinach work well)
  
• fresh bread (I use italian, slightly hollowed out to create a pocket)
  

Using a small bowl, mix olive oil and red wine vinegar together. Place onions in mixture, add s&p, and let marinate while you prepare the rest of the ingredients.

When ready, set out bottom slice of bread, drizzle thinly with the oil-vinegar mixture, and layer onions. Follow with capers and olives, tuna, tomato, leaf greens, drizzled lightly with oil-vinegar mixture and top slice of bread.

Squish everything together and let sit for a few minutes while you clean up, bring plenty of napkins, this is one messy sandwich!

Note: this can be made several hours ahead, wrapped tightly in plastic wrap to allow flavours to mingle. I've never had this much self-control.

Keywords: Easy, Main Dish, Fish, Lunch

( RG323 )