What Susan Eats

Italian-Style Tuna Sandwich

Servings	Prep Time
3-4people	15minutes

Servings	Prep Time
3-4people	15minutes

Ingredients

For the salsa verde spread:

3/4cup flat-leaf parsleyroughly chopped
1/3cup green olivesroughly chopped
3fillets anchovyroughly chopped
1 1/2tablespoons capersrinsed and roughly chopped
1clove garlicminced
zest of one lemongrated
1/8teaspoon crushed red pepper
1/4 to 1/3cup extra virgin olive oil
kosher salt and black pepperto taste

For the sandwich:

1 baguette
romaine lettuce leaves(optional)
16-7 ounce jar tuna filletsin oil (or canned solid white tuna in oil)
3 eggshard-boiled
kosher salt and black pepperto taste
1 serrano chilethinly sliced (optional)

Instructions

Make the salsa verde spread:

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.

Assembling the sandwich:

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.

Recipe Notes

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).

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