When I first saw the picture of David Tanis’ Italian-Style Tuna Sandwich in this Wednesday’s Food section of the NYT, it wasn’t the tuna that caught my attention, it was the soft-boiled egg, but the tuna did whet my interest and appetite.
Those who know me know that I do not eat tuna. I actually really like it, cooked or raw, but when I was pregnant with my son in 2003, I decided to exclude tuna from my diet and for no particular reason I never went back to it until sometime in 2009. Unfortunately, my foray back into tuna resulted in scombroid poisoning (it’s really too bad because that seared ahi tuna wrap was damn delicious and I relished every bite.) Needless to say, I will never again eat raw tuna and have only eaten canned tuna once since 2009… until today.
Italian-Style Tuna Sandwich is a refreshing change from the traditional version made with mayonnaise, mustard, celery and onions. I desperately wanted to find the Italian or Spanish solid tuna shown in the picture of the NYT recipe. I found a few cans that fit the description but didn’t buy them as I couldn’t see the actual texture. However, I did find a jar of wild tuna fillets (from Costa Rica) packed in olive oil – BINGO!
After devouring this sandwich, I still can’t figure out if it’s the large chunks of tuna or the eggs that make this sandwich so delicious. Or perhaps it’s the salsa verde spread with it’s pesto and tapenade-like flavors and lemon zest. (A good crusty baguette with a soft airy center is a given.) Most likely it’s Mr. Tanis’ ability to create a beautiful sandwich, perfectly pairing the right ingredients together. If I’m willing to eat tuna for the second time in five years, Italian-Style Tuna Sandwich must be delicious and worth it!
- 3/4 cup flat-leaf parsley roughly chopped
- 1/3 cup green olives roughly chopped
- 3 fillets anchovy roughly chopped
- 1 1/2 tablespoons capers rinsed and roughly chopped
- 1 clove garlic minced
- zest of one lemon grated
- 1/8 teaspoon crushed red pepper
- 1/4 to 1/3 cup extra virgin olive oil
- kosher salt and black pepper to taste
- 1 baguette
- romaine lettuce leaves (optional)
- 1 6-7 ounce jar tuna fillets in oil (or canned solid white tuna in oil)
- 3 eggs hard-boiled
- kosher salt and black pepper to taste
- 1 serrano chile thinly sliced (optional)
- In a medium sized bowl, add parsley, olives, anchovies, capers, garlic, lemon zest and crushed red pepper (if using).
- Drizzle in olive oil and mix until combined. Add salt and pepper to taste. Set aside and let rest for 10-15 minutes.
- Cut the baguette crosswise into 3 or 4 equal pieces, then cut each lengthwise. Spread the cut sides with salsa verde spread.
- On the bottom slice of the baguette, layer on romaine lettuce leaves (if using), tuna and eggs. Season with salt and pepper. Add serrano chile, if using.
- Top with other half of bread. Press down firmly on the sandwich and slice (diagonally) in half.
Adapted from the recipe Italian-Style Tuna Sandwich by David Tanis (which appeared in the Food section of The New York Times, April 15, 2015).
