Mediterranean Tuna Sandwich

Mediterranean Tuna Sandwich

  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Serves: 3-4,Yield: 3.0sandwiches

    • About This Recipe

    “My boyfriend’s mother prepared this for us on holiday… I don’t normally like canned-tuna, but the layer of fresh flavors that break through in this sandwich are outstanding! I’ve never measured the ingredients when I’ve made this, so these are all approximations. Fresh bread and tomatoes are a must!”

    Ingredients

  • 1/4 cupolive oil
  • 1/2 cupred wine vinegar
  • 1red onion, sliced very thinly
  • 1cantuna
  • capers
  • sliced kalamata olive, to taste
  • 1fresh tomato, sliced 1/4-inch thick( or several cherry tomatoes)
  • leafy greens( romaine hearts or spinach work well)
  • fresh bread( I use italian, cut on the slant)

    • Directions

  • Using a small bowl, mix olive oil and red wine vinegar together.
  • Place onions in mixture 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 green, 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!

    • Reviews

  • “This was excellent.The only difference is I used fresh tuna instead of canned, but I doubt that will make a big difference.”

  • “pretty good sandwich. the vinegar mixture really compliments the flavors of the rest of the ingredients. next time i think i’ll skip the capers and add some cheese.”

  • “Had this the other day for lunch and it was outstanding! A very good combinations of flavours. The only change I made was to add some toasted pine nuts for texture. Oh, I also hollowed out some of the soft bread to make a “pocket” for the filling. Little less messy that way, and I add the bread to my ongoing breadcrumb collection.”

  • “This sandwich was good and a nice change from the regular way we make tuna.I left out the capers, because I’m not a big caper fan.I thought the red-wine vinegar was a little over powering, so next time I will use only a 1/4 cup vinegar, or perhaps try balsamic vinegar as you suggested!”

  • “I made it with fresh tuna and balsamic vinegar today:wow!Great way to use up leftovers!”

  • “My tuna-and-mayo-on-toast-loving boyfriend told me this was the best tuna he ever ate.So simple, but it seems kinda of fancy when you’re eating it!Thanks for a new twist on an old classic!”

  • “sounds great. I would add some freshly gratedlemon peel and juice in stead of the vinegar though. yum!”

  • “Excellent! I added chopped Italian flat-leaf parsley and it made it better”

  • “Not for me.”

  • “Yum! Great sandwich. I made it as you wrote it, except that I added a bit of garlic to the vinaigrette.”

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