Italian Style Tuna Sandwich Recipes

ITALIAN-STYLE TUNA SALAD

Steps:

• Mix olive oil, red wine vinegar, salt, and pepper together for the dressing.
• Mix bread, tomatoes, cucumber, onion, tuna, olives, and capers together gently. Pour dressing on top and serve.

ITALIAN-STYLE TUNA SANDWICH

Steps:

• Make the salsa verde: Whiz parsley leaves and 1/2 cup oil in a food processor or blender to a pesto-like consistency, then transfer to a small bowl. (Alternatively, chop parsley by hand and combine with oil.) Add garlic, chopped olives, anchovies, capers, lemon zest and red pepper to parsley mixture and stir well. Season with salt if necessary and freshly ground black pepper to taste. Thin with more oil as desired.
• Cut baguette crosswise into 4 equal pieces, then split each lengthwise with a serrated knife. (If using rolls, split each lengthwise.) For each sandwich, lay bread flat, crust side down. Spread cut sides with 2 tablespoons salsa verde. Put a few lettuce leaves on 1 piece of bread and arrange 2 ounces of tuna over lettuce. Top tuna with 1 egg, quartered. Season egg lightly with salt and pepper. Add sliced serrano chile, if using. Drizzle with a little more salsa verde, then press sandwich closed.

ITALIAN TUNA SALAD

Steps:

• Whisk together the lemon juice, capers and Dijon mustard in a large bowl. While continuing to whisk, drizzle in the olive oil in a steady stream. Whisk in 1/4 teaspoon salt. Add the beans to the dressing and mash gently with a spoon. Add the tuna, flaking it with a fork into bite-size pieces. Toss lightly to coat. Top the tuna mixture with the arugula, treviso, endive, shaved fennel, parsley leaves and 1/2 teaspoon salt. Using your hands, toss the salad together, bringing the dressing up from the bottom of the bowl until everything is coated evenly.

ITALIAN TUNA SALAD

Steps:

• In a bowl combine the mayo, capers, relish, mustard, peppers, olives, eggs and tuna. Mix to combine. Season with salt and pepper. Serve on the quartered white bread and the sesame crackers.

ITALIAN-STYLE TUNA SANDWICH

Steps:

• Make the salsa verde: Whiz parsley leaves and 1/2 cup of olive oil in a food processor or blender to a pesto-like consistency, then transfer to a small bowl.(Alternatively, chop parsley by hand and combine with oil). Add garlic, chopped olives, anchovies, capers, lemon zest and red pepper to parsley mixture and stir well. Season with salt if necessary and freshly ground pepper to taste. Thin with more oil as desired.
• Cut baguette crosswise into 4 equal pieces, the, split each lengthwise with a serrated knife. (if using rolls, split each lengthwise.) For each sandwich, lay bread flat, crust side down. Spread cut sides with 2 tablespoons salsa verde. Put a few lettuce leaves on one piece of bread and arrange 2 ounces of tuna over lettuce. Top tuna with one egg, quartered. Season egg lightly with salt and pepper. Add sliced serrano chile, if using. Drizzle with a little more salsa verde, then press sandwich closed

ITALIAN TUNA SALAD SANDWICH

Steps:

• In a shallow bowl, flake the tuna. Add the artichoke hearts, olives, sun-dried tomatoes, onion, garlic, celery, peppers, parsley, basil, lemon zest and juice and combine. Dress the salad with extra-virgin olive oil and season with salt and pepper. Stuff the salad into the hollowed-out crusty bread and serve.

THE BEST TUNA SANDWICH

Steps:

• Drain tuna very well and add to large bowl
• dice all of the above very small as indicated and add to tuna.
• I add about 3 -4 heaping kitchen sized tablespoons of Mayo into the tuna you may have to add a little more or a little less based on your preference
• add a few shakes of black pepper and salt (opt).
• Chill in airtight container in fridge. The longer you let it chill, the better the flavor. This can be served on pretty much any kind of bread. My personal favorite, onion rolls or seedless rye!
• Hope you enjoy & agree this is one of the best Tuna Sandwiches!

ITALIAN STUFFED TUNA SANDWICH (WW)

Steps:

• To prepare salad, in medium bowl, combine lettuce, tuna, onion and capers; set aside.
• To prepare dressing, in small jar with tight-fitting lid or small bowl, combine vinegar, oil, garlic, oregano, pepper and salt; cover and shake well or, with wire whisk, blend until combined.
• Pour dressing over salad; toss to combine.
• Split bread lengthwise almost all the way through; spread open.
• Line bottom half of bread with tomatoes; top evenly with salad mixture.
• Replace top half of bread to enclose.
• Wrap tightly in plastic wrap; refrigerate 2 hours, until chilled and flavors are blended.
• Cut loaf crosswise, through plastic wrap, into 4 equal portions.
• SERVING (ONE-FOURTH OF LOAF) PROVIDES: 1 Fat, 3 1/4 Vegetables, 1 Protein, 2 Breads.
• PER SERVING: 310 Calories, 8 g Total Fat, 1 g Saturated Fat, 24 mg Cholesterol, 759 mg Sodium, 37 g Total Carbohydrate, 4 g Dietary Fiber, 21 g Protein, 102 mg Calcium; 6 points.

AN ITALIAN TUNA SANDWICH

Steps:

• Drain the tuna and crumble it in a salad bowl. Slice the celery and add it to the tuna, together with the capers and the olives. Season the mixture with 3 Tbsp of olive oil, season to taste with salt and pepper, and mix well.
• Rinse and drain the salad greens and mix into the tuna mixture.
• Open the buns, distribute the tuna mixture evenly between them and spoon the drippings left in the salad bowl over them. Put the tops on the buns and serve at once.
• Buon appetito!