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.

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!

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.  The 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).I 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.Mediterranean-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.Top the bottom half of the bread with the tuna mixture.Cover 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.   Serve and enjoy!Serves 4.