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As do Mar tuna

Bread, Dinner, Eggs, Fish, Italian, Lactose Free, Recipes, Sandwiches

Italian-Style Tuna Sandwich

August 29, 2021

Italian-Style Tuna Sandwich

We love all types of sandwiches but tuna is one of our favorites.  Whether it is tuna salad with mayonnaise, celery, onion and a dash of dried dill, or tuna in olive oil on John’s toasted sourdough, we enjoy all of them.  This particular version is a real treat.  A salsa verde made with Italian parsley, rich olives, briny capers and anchovy fillets plus zesty lemon and olive oil make this sandwich very special.  The salsa verde is refreshing and pairs well with the tuna and hard-boiled eggs.  This is truly a sandwich “to die for.”

Italian-Style Tuna Sandwich

Tuna in Olive Oil Selection

We buy all sorts of tuna in olive oil.  One of my favorites is As do Mar.  You can find this brand on line or in specialty stores, but I have never seen it in Hawaii markets.  Genova tuna is available at Costco for a very fair price.  Ortiz is another high-end tuna.  The small cans are perfect for two.  We used Ortiz tuna in the jar, above right, for this sandwich.  Beautiful thin tuna steaks are delicious.  You can find this item at Whole Foods in Kahului.  You will pay a dear price for this luxury item, but think of it as a treat that you deserve now and then.  

Italian Parsley from the Garden

We always have Italian parsley growing in the garden.  It is the herb I use most.  It’s great to be able to snip a few sprigs off the plant when you need them.  

Anchovies, Garlic, Lemon Zest, Olives & Capers

Ortiz tuna is top notch and so are their anchovies.  There is no comparison to the ones you might find at the grocery stores.  You can find Ortiz anchovies in the    R. Fields section at Foodland Farms in Wailuku.

Salsa Verde

The salsa verde is delicious and gorgeous.  If you have leftovers, mix it up with pasta shells to make a delicious salad.  Toss some good feta into the salad and you’re all set.

Italian-Style Tuna Sandwich

Be sure to serve the sandwich on good bread.

Italian-Style Tuna Sandwich

Italian-Style Tuna Sandwich
 
Adapted from NYT Cooking
Author:
Serves: 2
Ingredients
  • 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
  1. 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.
  2. 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.

 

Dinner, Recipes, Salad, Side Dishes, Veggies

Salad Nicoise

January 14, 2013

I’m always on the lookout for good tuna, especially tuna in olive oil.  Ten years ago I had never even heard of such a product.  These days I can’t imagine living without it.  It makes the best tuna sandwiches and puts to shame many well known brands that have added water or broth and a texture I can only describe as mushy.

My favorite way to use tuna in olive oil is in a Salad Nicoise.  The ingredients are simple but when you put it all together you’ll have created the best salad, bar none.  With so many variations of Salad Nicoise it makes it even easier since you dont have to follow a  specific recipe.  Many years ago I ordered a Salad Nicoise at La Note restaurant in Berkeley.  What a surprise to find corn and beets in my salad.  Though it is unlikely you will find these ingredients in a Salad Nicoise in France, I always include them in my salad thanks to La Note.  Besides tasting great, they add beautiful color to the salad. You can add thinly sliced radishes, cucumber, bell pepper, anchovies, tomatoes and torn butter lettuce too.

Tuna in Olive OilI always keep an assortment of tuna in my pantry.  Above left is As do Mar a yellowfin tuna (ahi) from the Azores Islands a region of Portugal.  This tuna is meaty, firm and very flavorful.  In the center is Ortiz, an albacore (white) tuna from Spain.  It’s very tender and flaky with a mild, buttery flavor.  On the right is albacore fillets from Wild Planet.  All of these are perfect for Salad Nicoise.

Salad Nicoise #2

Salad Nicoise

Serves 2

Ingredients

3 medium Yukon Gold potatoes

1 medium beet

1/4 pound green beans

2 ears fresh corn

2 large eggs

Nicoise olives

Capers

1 can tuna in olive oil

Fresh herb vinaigrette

Preparation

Peel and cut potatoes into 1/4 inch slices

Place potatoes in a pot of water, bring to a boil then turn down heat a bit so that the water is at a lively bubble but not boiling.  Cook potatoes until just done, about 7 minutes (remove a slice to a plate and check to see if it is done).

Drain potatoes and transfer to a shallow bowl.  Season with salt and pepper and toss with  fresh herb vinaigrette.  Set aside or refrigerate until ready to use.

Scrub beet and either steam or roast until completely cooked through.  I rub a bit of olive oil on my beets and wrap them in foil and roast in my toaster oven for about 1 1/4 hour.  Once cool, peel beet and cut into small cubes. Set aside

Remove the husk from the corn and rinse (do not dry, leave the water clinging to the corn).  Place corn on a plate and cover loosely with waxed paper and microwave on high for 1 minute.  Flip corn over and microwave for another 30 seconds or so.  The corn should be crisp.  Once cool, cut off kernels and set aside.

Trim and boil green beans until cooked but still firm.  Drain and place beans in an ice water bath to cool.  Drain again and set on paper towels to dry.

Hard boil the eggs and set aside until ready to use.

Place the tuna in olive oil in a bowl and break apart into bite size pieces.

When you are ready to serve your salad, place all of the ingredients on your plate (as pictured above) sprinkling the capers over the tuna and potatoes.  Drizzle fresh herb vinaigrette over the beets, green beans, corn and tuna.  Slice the eggs in half and season with salt and pepper.  A good sourdough bread is the perfect accompaniment.

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