Italian-Style Tuna Sandwich
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup Italian parsley leaves, washed and dried
- ½cup extra-virgin olive oil, plus more as needed
- 2garlic cloves, minced
- ¼cup roughly chopped green olives, such as Castelvetrano
- 3 or 4anchovy fillets, chopped
- 1tablespoon chopped capers
- Zest of 1 lemon
- Pinch of crushed red pepper
- Salt and pepper
- 1baguette or 4 ciabatta rolls
- Handful of lettuce leaves, arugula or watercress
- 8ounces best quality oil packed tuna, drained, in large chunks
- 4hard-boiled eggs
- Salt and pepper
- 1serrano chile, thinly sliced, optional
For the Salsa Verde
For the Sandwich
Nutritional analysis per serving (4 servings)
531 calories; 38 grams fat; 6 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 5 grams polyunsaturated fat; 19 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 26 grams protein; 725 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the salsa verde: Whiz parsley leaves and ½ cup oil in a food processor or blender to a pesto-like consistency, then transfer to a small bowl. (Alternatively, chop parsley by hand and combine with oil.) Add garlic, chopped olives, anchovies, capers, lemon zest and red pepper to parsley mixture and stir well. Season with salt if necessary and freshly ground black pepper to taste. Thin with more oil as desired.
- Step 2
Cut baguette crosswise into 4 equal pieces, then split each lengthwise with a serrated knife. (If using rolls, split each lengthwise.) For each sandwich, lay bread flat, crust side down. Spread cut sides with 2 tablespoons salsa verde. Put a few lettuce leaves on 1 piece of 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. Drizzle with a little more salsa verde, then press sandwich closed.
Private Notes
Comments
To bring it to the next level buy a piece if fresh tuna, slice it thin in an oven-proof dish, cover it in olive oil, sprinkle with see salt and fennel seeds. Cook for 25 minutes at 250 and let it cool. Better than canned tuna.
This was tasty but came out far too oily for me. Many of the ingredients are already packed in, and impregnated with, oil--the tuna, anchovies, olives. That on top of the half-cup of oil the recipe calls for was too much for me. And I love olive oil, make no mistake, this was just too much of a good thing.
Healthy supercharge dinner. Maybe addition of avocado for extra creaminess and/or tomato in the summer.
We love this recipe. Especially when on a fresh baguette. The right bread is everything. Great the next day wrapped up in your lunchbox. No mayo so it's safer. Have also made with baked fresh tuna as one commenter suggested and that was even better.
Fantastic!! Skipped garlic and egg but added fresh tomato slices and additional rocket leaves, ate as an open sandwich
I found this recipe years ago, it is probably the one recipe I will never forget I mean it’s not complicated, I don’t mean that, I just mean this is the best sandwich I’ve ever had and I was just thinking today -I think I make a sandwich. I’m like oh yes, I will make this sandwich, this sandwich will blow your mind.
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