Tuesday, July 17, 2012

Tapenade-Tuna Sandie

Looking to liven up sandwich time? In an effort to stretch the mid-week dollar, tuna is ending up back on my plate. This is not at all as depressing as it might sound. In fact, I look forward to tuna sandwiches as a simple and quick lunch that offers me those omegas and other fishy goodies, all in a can with a pop-top.

The saving grace, tapenade: a Provençal black olive spread. I simply cannot get enough of this tangy condiment. For years, a new jar would no sooner hit the shelf of my fridge before it was headed for the recycling bin...empty, and thoroughly enjoyed.

Here, tapenade livens up whatever best-quality tuna one can procure, married with a bit of capers and mustard, topped with vine-ripened tomatoes and crisp arugula, all stuffed in a fresh slice of focaccia bread. Heaven. For lunch. On a plate.

Continue to Recipe...

Recipe: Tapenade-Tuna Sandwich
Serves 1 - 2
Time 10 mins
Adapted from Bon Appétit July 2008
1 large can (or 3 small) tuna
1 Tb red onion, minced
1 Tb capers in salt, minced
1 green chili pepper, deseeded and minced
1/2 Tb grainy mustard
1 Tb black olive tapenade
olive oil

2 tomatoes
fresh focaccia bread

1) Combine tuna, onion, capers, chili, mustard, and tapenade in a bowl. Add enough olive oil to moisten. Salt/pepper if you like.

2) Slice focaccia in half, spread tuna mix, top with tomatoes and arugula.


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