Italian Tuna Salad Sandwich |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Im always looking for a way to use sun-dried Tomatoes and Roasted Red Peppers in a Recipe. Summer time is on the way so Enjoy. Ingredients:
2 (6 ounce) cans italian tuna in olive oil or 2 (6 ounce) cans tuna in water, well drained |
1 (14 ounce) can water-packed artichoke hearts, drained and chopped |
1/2 cup pitted calamata black olives, chopped |
1/2 cup soft sun-dried tomato, thinly sliced |
1/2 small red onion, sliced |
1 small garlic clove, finely chopped |
2 small celery ribs, with greens attached from the heart of the bunch chopped |
2 roasted red peppers, drained and chopped |
1/2 cup flat leaf parsley, chopped |
1/2 cup fresh basil leaf |
1 lemon, juice and zest of |
extra virgin olive oil, for drizzling |
coarse salt & freshly ground black pepper |
1 loaf crusty italian bread, split lengthwise and hollowed out |
Directions:
1. In a shallow bowl, flake the tuna. Add the artichoke hearts, olives, sun-dried tomatoes, onion, garlic, celery, peppers, parsley, basil, lemon zest and juice and combine. Dress the salad with extra-virgin olive oil and season with salt and pepper. Stuff the salad into the hollowed-out crusty bread and serve.
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