Tuna Sandwich with Artichokes and Bell Peppers

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

You can roast the peppers in the oven for 25 minutes and peel off the skin and seeds beforehand. This will give the filling a subtle smoky aroma. You can also add thinly sliced hard cheese, such as Pecorino or Parmesan. Overall, this recipe is quite flexible; feel free to substitute ingredients with what you have on hand. Add sun-dried tomatoes, boiled eggs, green beans, capers, gherkins, swap red onion for shallots or leeks, and choose the bread you like best!

Ingredients

Ciabatta - 2 pieces
Garlic - 4 cloves
Fresh basil leaves - 1 bunch
Canned tuna in its own juice - 3 cans
Kalamata olives - 20 pieces
Orange Bell Peppers - 2 pieces
Spanish onions - 1 head
Chopped Sage Leaves - to taste
Artichokes in Oil - 1 can
Meyer Lemon Juice - 3 tablespoons
Olive Oil - 3 tablespoons
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Cut the ciabatta in half lengthwise. Remove some of the bread from the center to make more room for the filling. You can lightly toast the bread on a grill pan on both sides. Brush with olive oil and rub with garlic, then lay down the basil leaves.

Step 2

Mix the finely chopped tuna, olives, bell pepper, red onion, artichokes, and parsley.

Step 3

Prepare the dressing: whisk together the olive oil and lemon juice until you have a thick, cloudy emulsion. Dress the tuna and vegetable mixture with the resulting sauce.