MEDITERRANEAN TUNA SANDWICH
My boyfriend's mother prepared this for us on holiday... I don't normally like canned-tuna, but the layer of fresh flavors that break through in this sandwich are outstanding! I've never measured the ingredients when I've made this, so these are all approximations. Fresh bread and tomatoes are a must!
Provided by skat5762
Categories One Dish Meal
Time 10m
Yield 3-4 sandwiches, 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Using a small bowl, mix olive oil and red wine vinegar together.
- Place onions in mixture and let marinate while you prepare the rest of the ingredients.
- When ready, set out bottom slice of bread, drizzle thinly with the oil-vinegar mixture, and layer onions.
- Follow with capers and olives, tuna, tomato, leaf green, drizzled lightly with oil-vinegar mixture and top slice of bread.
- Squish everything together and let sit for a few minutes while you clean up, bring plenty of napkins, this is one messy sandwich!
MEDITERRANEAN GRILLED TUNA SANDWICH
Need a change from buns and burgers? Take a Mediterranean detour and grill a terrific tuna sandwich.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 4
Number Of Ingredients 14
Steps:
- Mix oil, thyme, vinegar, salt, pepper and garlic. In shallow glass or plastic dish or resealable food-storage plastic bag, pour half of oil mixture over fish fillets; turn fish to coat with marinade. Cover dish or seal bag and refrigerate at least 30 minutes but no longer than 1 hour. Mix remaining oil mixture, the tomato, onion, olives, parsley and capers; cover and refrigerate.
- Heat coals or gas grill for direct heat. Remove fish from marinade; reserve marinade. Cover and grill fish 5 to 6 inches from medium heat 10 to 15 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork. Break fish into chunks.
- Cut off top one-third of bread loaf. Hollow out both parts, leaving 1/2-inch-thick crust. Arrange romaine on bottom half of bread. Top with fish. Spoon tomato mixture evenly over fish. Replace top piece of bread. Wrap loaf in plastic wrap or foil and refrigerate 30 to 60 minutes. Unwrap and cut into 4 pieces.
Nutrition Facts : Calories 325, Carbohydrate 31 g, Cholesterol 35 mg, Fat 1, Fiber 2 g, Protein 16 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 660 mg
MEDITERRANEAN BEAN SOUP AND TUNA SANDWICH
This is another choice for getting away from the predicatable choices of soup and sandwiches.This is the Mediterranean fare.
Provided by Chef mariajane
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- SOUP: Preheat oven to 450F Cut the top off whole garlic to expose cloves and place on a piece of foil. Drizzle with 1 teaspoons olive oil and wrap in foil. Roast until soft, about 25 minutes.
- Heat remaining oil in a stock pot or large saucepan over medium-high heat. Add onions, and sauté until lightly golden, about 4 minutes. Pour in wine and reduce by half. Add broth and beans and bring to a boil. Reduce heat, cover and simmer until beans are tender, about 15 minutes.
- Squeeze out garlic and mash with a fork. Stir into soup along with half the thyme and rosemary. Ladle soup into bowls. Garnish with remaining herbs.
- SANDWICH: Combine tuna, olives and sundried tomatoes.
- Divide mixture between 4 slices of bread. Top each with equal amounts of baby spinach and cheese crumbles. Top with remaining bread slices.
Nutrition Facts : Calories 464.4, Fat 38.9, SaturatedFat 5.7, Cholesterol 0.8, Sodium 231.3, Carbohydrate 15.3, Fiber 1.8, Sugar 3.8, Protein 6.8
MEDITERRANEAN-STYLE TUNA AND OLIVE SANDWICH
A sandwich that is served at the small cafes in the Mediterranean --- although they serve it mixed with olive oil I have listed mayonnaise I think you will enjoy it better that way, also many cafes use fresh cooked tuna, I have listed canned you may of coarse use the fresh ---the bread slices may be lightly toasted in a skillet if desired.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl place chopped roasted red peppers, Kalamata olives, onion and celery; toss to combine; add in the tuna and gently toss leaving the tuna in small chunks.
- In a small bowl whisk together the mayo with 2 tablespoons lemon juice and minced garlic; add to the tuna mixture and toss gently to combine then season with salt and pepper (at this point you may cover and refrigerate for upt to 24 hours).
- Using a serrated knife slice the baguette into 4 even pieces, then slice each piece in half.
- Brush the sides of the bread with olive oil then sprinkle lightly with salt and pepper (you may lightly toast the sliced part of the bread in a skillet if desired).
- Place lettuce leaves onto each bottom half of bread slice, then pile/divide the tuna mixture over the lettuce, if desired lay tomato slices over the tuna.
- Top each with a slice of bread.
Nutrition Facts : Calories 665.7, Fat 28.1, SaturatedFat 4.5, Cholesterol 20.4, Sodium 1455.7, Carbohydrate 66.7, Fiber 4.2, Sugar 2.2, Protein 35.4
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