This recipe appears in:This Week's 'Tasty 10'
Normally, I like to leave the serious sandwich making to the professionals, and typically this column focuses on already prepared sandwiches available in some sort of complete and purchaseable form (i.e. all you have to do is pay and eat). But occasionally I'll enjoy making a sandwich for myself at home, and I'm not ashamed to admit that sometimes those recipes will come from surprisingly un-serious sources. That sandwich looks good, right? Who cares where the recipe came from? And it takes more than 30 minutes to make, so how bad could it be?
Serious is not a word that most use to describe Rachael Ray's food, but I'll be damned if that doesn't look like a delicious tuna sandwich.
Italian Tuna Salad Sandwich
- 2 (6 ounce) cans Italian tuna in extra-virgin olive oil or water, well drained
- 1 (14 ounce) can artichoke hearts in water, drained and chopped
- 1/2 cup pitted Calamata black olives, chopped
- 1/2 cup soft sun-dried tomatoes, thinly sliced
- 1/2 small red onion, sliced
- 1 small garlic clove, finely chopped
- 2 small celery ribs with greens attached from the heart of the bunch, chopped
- 2 roasted red peppers, drained and chopped
- 1/2 cup flat-leaf parsley, chopped
- 1/2 cup fresh basil leaves, torn or chopped
- 1 lemon, juiced and zested
- Extra-virgin olive oil, for drizzling
- Coarse salt and freshly ground pepper
- 1 loaf crusty Italian bread, split lengthwise and hollowed out
In a shallow bowl, flake the tuna. Add the artichoke hearts, olives, sun-dried tomatoes, onion, garlic, celery, hot 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.