Friday, June 22, 2012

Antipasto Tuna Grinder

This tuna sandwich has a lot of ingredients but they are ingredients I already have in the fridge as we love all these Mediterranean flavors.  I had come across a recipe that layered all these ingredient on a baguette roll.  It was good BUT it was hard to eat as the crusty baguette roll made all the layers slide out as you took a bite.  It was messy but I knew the flavors worked really well.  I solved the sliding problem by combining all the ingredients together and served on a toasted soft french roll.  I've made this several times just to get the measurements down and now it's a keeper recipe!

Soft French Roll, toasted
Ingredients:  french rolls (3-4), garlic clove, olive oil, Albacore tuna, red onion, banana peppers, artichoke hearts , roasted red peppers, capers, Kalamata olives, black pepper, feta, lettuce and mayo (whoops, not shown).

3-4 Soft French rolls (depending on size)
1 clove garlic, crushed
1 tbsp extra-virgin olive oil
1 pouch (6.4 oz each) Albacore tuna, drained (I just pat it dry with paper towel)
2 Tablespoons red onion, finely chopped
1/4 cup banana peppers, chopped
3-4 artichoke hearts, pack in water, drained and chopped (I pat with paper towel as it's holds a lot of liquid)
1 (1/4 cup) roasted red peppers, drained and chopped
1 Tablespoons, capers, drained
10 (1/4 cup) Kalamata olives (pitted), chopped
A few grinds black pepper
1/4 cup feta, crumbled
2-3 Tablespoons mayo, (just enough to bind mixture together)

Cut French roll in half lengthwise (not cutting through).
Cover garlic with oil in a small dish and microwave on high for 30 seconds.  Brush bread evenly with oil.  Broil roll just until lightly toasted (watch carefully!)
In a bowl combine remaining ingredients except for lettuce.
On toasted rolls layer with lettuce and tuna mixture.  Yum!

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