Mediterranean tuna sandwiches
This is a great quick lunch for hungry tummies after a morning of swimming. Have the tuna sandwich mix all prepared in the fridge so that it’s just a quick assembly job when you go to eat.
- 185 g canned tuna in spring water, drained
- 3 tablespoons mayonnaise
- ½-1 teaspoon Dijon mustard
- lemon zest and juice of ½
- 2-3 tablespoons red onion finely diced
- 1-2 tablespoons capers roughly chopped (or green or black olives)
- 1 marinated red capsicum diced (from deli)
- 1 marinated artichoke diced (from deli)
- ½ green capsicum cored, diced
- ¼ cup flat-leaf parsley chopped
- 1 French stick
- butter for spreading
- tomato sliced
- basil leaves small handful optional
- shaved Parmesan or grated cheese (optional)
Drain tuna and mash with mayonnaise, Dijon mustard, lemon zest and juice. Mix in red onion, capers or olives, marinated capsicum and artichoke, fresh capsicum and parsley. Season with salt and freshly cracked black pepper.
Cut French stick into two or three lengths and split in half. Spread each piece with butter. Spread with tuna mixture and top with sliced tomato and basil (if using).
If you like, you can top with a bit of shaved parmesan or grated cheese and grill for a few minutes until golden.
This recipe also makes great sandwiches with two pieces of bread, rather than on top of a bread stick like I’ve done. Perfect for your work lunch. Canned tuna is one of the most affordable and convenient protein options around. It can be a bit dry though, so mixing through mayonnaise and other flavours like in this recipe makes it extra good.
This recipe comes from NADIA magazine.