Saturday, August 20, 2016


These sandwiches are perfect for dinner on a hot summer evening. Serve with a tomato-basil salad and a glass of white wine or a beer.

2 6-oz (185 g) cans solid white tuna, drained
¼ cup (60 ml) chopped sun-dried tomatoes, in oil
¼ cup (60 ml) red onion, finely diced
¼ cup (60 ml) extra-virgin olive oil
¼ cup (60 ml) capers
¼ cup (60 ml) Italian black olives, seeds removed and coarsely chopped
¼ cup (60 ml) chopped Italian parsley
Zest and juice of ½ lemon
Sea salt and freshly ground black pepper

Mozzarella cheese, sliced
Fresh basil leaves
Crusty Italian bread, toasted
Extra-virgin olive oil, for drizzling

In a bowl, mix together the tuna, sun-dried tomatoes, onion, olive oil, capers, olives, parsley, lemon zest, and lemon juice.
Season to taste with salt and pepper.

Add a handful of arugula to the bottoms halves of bread.
Spoon tuna salad on top of arugula.
Add a slice of mozzarella and a couple of basil leaves.
Drizzle with a little extra-virgin olive oil and top with bread.

Serves 4

No comments:

Post a Comment