I've been thinking about tuna and artichoke sandwiches ever since I sampled one from Chicago's Red Hen Bread for my Standing Room Only column. I tend to brown bag tuna salad sandwiches weekly, and yet this one spoke to me in a different way. Instead of being loaded with mayo, it was spiked with artichoke hearts—and it was then I realized, I don't have enough artichoke hearts in my life.
I usually balk at the time and effort it takes to cook a whole artichoke, strip it bare, then deal with the fuzzy insides. But to bypass all that hard work, I went with canned artichoke hearts for this recipe from Whole Foods.
Don't let the few instructions fool you—there are only two steps, and the actual construction takes about a minute, but nine of those ingredients need to be prepped before they hit the bread. It should take about 20 minutes to stem, seed, chop, drain, dice, mince, and squeeze all of the ingredients, but the results are worth it.
This is a wonderfully rounded tuna salad, with a great flavor from the herbs and a nice acidic kick from the lemon juice. It helps if you make your own focaccia bread, something I learned about from fellow Dinner Tonight Contributer Blake Royer. (But it's not essential.)
- 2 6-ounce cans solid white tuna, drained,
- 1/2 14-ounce can quartered artichoke hearts, drained
- 1/4 red bell pepper, stemmed, seeded, and chopped
- 3/8 cup kalamata olive, seeds removed, sliced thinly
- 1/4 red onion, diced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1 garlic clove, minced
- 1/2 teaspoon dried oregano
- 1/4 cup mayonnaise
- 1 1/2 tablespoons lemon juice
- Salt and black pepper
- 4 sandwich sized sliced of focaccia.
Mix together all of the ingredients except the salt, pepper, and focaccia. Mash the tuna up with the back of a fork. Season mixture with salt and pepper to taste. Place half of the mixture on one slice of focaccia and top with another slice. Repeat and serve.