Mediterranean-style Tuna Sandwich


I have returned from the land of Northern Lights but am having a difficult time getting back into the swing of cooking.  So, I will share a simple sandwich recipe with you that I greatly enjoy; and, it continues the fish theme I have had to my eating for the past week or so.  I was greatly inspired by many of the dishes we ate and will hopefully be able to create some dishes that will be worthy of sharing (even if it is just a recreation of the delicious chive butter we had with dinner one night).  Below is a picture of a simple, yet sumptuous sauce we had with smoked cod – leek and egg sauce.

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While I work on getting back in the mood to be cooking rather than cross country skiing, I will share one of our Northern Lights pictures – I miss them already.  But for now, check out this tuna sandwich, it really is good!

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Every time I eat canned tuna I remember that I love canned tuna.  So, why do I eat it so seldom?  Why is it one of the last things I think of when I am figuring out what I want for lunch? What about tuna casseroles?  Even taking the tuna eating guidelines of no more than 3 servings per month for children my son’s age, we don’t come close, it is more like 3 servings per year. If you want more information on this, you can check out the Environmental Defense Fund EDF Seafood Selector.  There are other sites with more information, but I find this site pretty straightforward and easy to use.

That said, I made some nice tuna sandwiches for dinner. Tuna sandwich for dinner?  Yes, these are quite filling and satisfying.  They are rich with mediterranean flavors:  marinated artichokes, olives, pickled red pepper, and oregano.  20140716-193034-70234334.jpgThe key to these is to use a good french bread, and to press it with weight while it sits for about 1/2 hour. And, honestly, they are even better the next day (warp when up and put them in the fridge overnight.  Bring back to room temperature to eat).20140716-193035-70235341.jpgI served it with some baked parmesan squash (some day I will need to blog the squash recipe, it was yummy, I just need to perfect the technique a bit more).  It was a happy dinner.20140716-193035-70235803.jpgMediterranean-style Tuna Sandwiches

2 6-ounce cans tuna, drained well

1/3 cup chopped onion (red or white)

1/3 cup marinated artichoke hearts, drained and chopped

4 or 5 Kalamata olives, chopped

1/4 cup pickled red pepper, chopped (you can use roasted red pepper)

2 tsp dried parsley (from the garden)

3/4 tsp dried oregano (from the garden)

1 – 2 Tbsp olive oil

1 Tbsp balsamic vinegar

I french bread loaf, sliced in half lengthwise

Directions

Combine the tuna, the veggies, herbs, oil and vinegar in a bowl. Mix well with a fork, breaking up the tuna, it necessary.20140716-193034-70234654.jpgTop the bottom half of the bread with the tuna mixture.20140716-193034-70234995.jpgCover with the top half and cut into 2 inch wide slices. Press, cover with weight (e.g, a plate with something heavy on top) and let sit at room temperature for 30 minutes.   20140716-193035-70235341.jpgServe and enjoy!20140716-193035-70235803.jpgServes 4.

 

 

Categories: Kosher, Recipe, Sandwich | Tags: | Leave a comment

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Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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