Salsa Verde: 1 cup lightly packed Italian parsley leaves, washed and dried
½ cup extra-virgin olive oil
1 medium-large garlic clove, minced
2 tablespoons roughly chopped green olives
2 large anchovy fillets, finely chopped
1 tablespoon capers, drained
zest of 1 lemon
pinch of crushed red pepper
freshly ground black pepper
Sandwiches: 2 ciabatta rolls or 1 small baguette
lettuce leaves or arugula
6 ounces best quality tuna in olive oil, drained
2 hard boiled eggs, halved
Preparation
Whiz parsley leaves and ½ cup olive oil in a food processor or blender to a pesto-like consistency, then transfer to a small bowl. Add garlic, chopped olives, anchovies, capers, lemon zest and red pepper to parsley mixture. Stir well. Season with freshly ground black pepper to taste. The olives, anchovies and capers are quite salty on their own so additional salt may not be needed.
Split ciabatta rolls or baguette with a serrated knife. Spread cut sides with salsa verde. Put a few lettuce leaves on the bottom piece of the bread and arrange tuna evenly over the lettuce. Top with sliced hard-boiled eggs (salt and pepper each piece). Drizzle with more salsa verde then press sandwich closed. Cut baguette into two even portions and serve.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2021/08/29/italian-style-tuna-sandwich/