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Open-faced Tuna Sandwich

  • 20 min
  • 4
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The open-faced tuna sandwich is a summer classic. Savory, yet refreshing!

(2 votes, average: 5.00 out of 5)

Ingredients

  • 1 french baguette
  • 2 (5.32 oz each) cans of La Sirena tuna in olive oil
  • ¼ cup black olives, sliced
  • 1 red onion, sliced
  • 2 tablespoons capers
  • 1 cup artichoke hearts, sliced
  • 1 cup cooked green beans, cut in three
  • cherry tomatoes, sliced
  • 3-4 hard boiled eggs, sliced (optional)
  • ½ cup basil leaves
  • 3 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • 2 anchovies fillets, minced to make a puree
  • 1 garlic clove, minced
  • sea salt
  • black pepper

Preparation

  1. In a medium bowl carefully mix tuna, green beans, olives, onion, capers and artichoke.
  2. In a small bowl whisk together olive oil, vinegar, dijon, anchovies, garlic and salt and pepper.
  3. Cut baguette in half horizontally. (discard one side for another use)
  4. Drizzle part of the vinaigrette over the baguette. Pour the rest over the tuna.
  5. Arrange basil leaves on top of the baguette, sliced tomatoes, tuna mix and sliced eggs. Cut in 4 pieces.

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