Tuscan Tuna Sandwich Recipes

AN ITALIAN TUNA SANDWICH

An Italian Tuna Sandwich image

This is from About.com Italian Cuisine from Kyle Phillips. It's a tasty mayo-free tuna sammich. He says, "You might not think of a tuna sandwich as being particularly Italian. However, most Italians, especially those with more demanding jobs, eat out at least once a day and a full meal simply won't work if one has to then head back to the office and be productive. This is the sort of thing you might find in a trendy downtown eatery."

Provided by HeatherN

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 hamburger buns with sesame seeds
1/4 lb mixed salad green
1 lemon, juice of
2 (6 ounce) cans tuna in vegetable oil
1 teaspoon capers, rinsed well
2 green olives, pitted and diced
1 stalk celery, sliced
3 tablespoons olive oil
salt and pepper

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!

Nutrition Facts : Calories 384.5, Fat 19.2, SaturatedFat 3.2, Cholesterol 15.3, Sodium 557.9, Carbohydrate 22.5, Fiber 1.2, Sugar 3.2, Protein 29.1

TUSCAN TUNA-AND-BEAN SANDWICHES

Tuscan Tuna-and-Bean Sandwiches image

Categories Sandwich Bean Fish Olive No-Cook Super Bowl Quick & Easy Lunch Tuna Poker/Game Night Healthy Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 21

Ingredients

For beans
1 (14- to 15-oz) can cannellini beans, rinsed and drained
2 garlic cloves, finely chopped
1 tablespoon fresh lemon juice
2 tablespoons olive oil
2 tablespoons chopped fresh flat-leaf parsley or basil
1/4 teaspoon salt
1/4 teaspoon black pepper
For tuna salad
2 (6-oz) cans Italian tuna in oil, drained
2 tablespoons finely chopped fresh basil or flat-leaf parsley
1/4 cup pitted Kalamata or other brine-cured black olives, finely chopped
1 celery rib, finely chopped
2 tablespoons finely chopped red onion
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
For sandwiches
8 (1/3-inch-thick) slices rustic Italian bread (from a round crusty loaf) or 4 (4-inch-long) oval panini rolls
1 cup loosely packed trimmed watercress sprigs

Steps:

Prepare beans:
Coarsely mash beans with a fork in a bowl, then stir in garlic, lemon juice, oil, parsley, salt, and pepper.
Make tuna:
Flake tuna in a bowl with a fork, then stir in basil, olives, celery, onion, oil, lemon juice, salt, and pepper until combined.
Assemble sandwiches:
Spoon one fourth of bean mixture on 1 slice of bread, then top with one fourth of tuna salad, some watercress, and a slice of bread. Make 3 more sandwiches in same manner.

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