+
3 (2)

Categories: Fish and shellfish, Sandwiches

Mediterranean tuna salad sandwich

Mediterranean tuna salad sandwich
Los Angeles Times

Dear SOS: Luna Park serves the best Mediterranean tuna salad sandwich -- so good, in fact, that my boyfriend and I call the restaurant Luna Tuna. I was hoping you could winkle the recipe out of the chef for me. ... Read more

Total time: 35 minutes | Serves 8
Note: Italian tuna is available at Italian delis and specialty food markets.

Lemon vinaigrette

  • 1 cup canola oil
  • 5 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 4 teaspoons chopped shallots
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sugar

Step 1Pour the oil into a medium bowl. Whisk in the lemon juice, vinegar, shallots, salt, pepper and sugar. Set aside. (Makes 1 1/4 cups.)

Assembly

  • 1/2 tablespoon olive oil
  • 1/2 cup thinly sliced red onion
  • 8 (6-ounce) cans or jars Italian light tuna in oil
  • 1/2 cup chopped parsley
  • 2 tablespoons capers
  • 2 tablespoons kalamata olives, quartered lengthwise
  • 3 cornichons, chopped
  • 1 1/2 teaspoons lemon juice
  • 2 roma tomatoes, grilled, peeled and cut into eighths
  • Salt
  • Pepper
  • 3 (19-ounce) loaves ciabatta bread
  • 12 ounces arugula
  • 1 cup shaved fennel, about half a fennel bulb
  • 1 cup lemon vinaigrette

Step 1Heat the olive oil in a small saute pan over medium heat. Add the sliced onion and cook 4 to 5 minutes until softened.

Step 2Drain the tuna, reserving a few tablespoons of oil with which to moisten the salad. Flake the tuna and combine it with the parsley, capers, olives, cornichons, lemon juice, tomatoes, onions and reserved oil. Season with salt and pepper to taste.

Step 3Cut an inch off the end of each loaf of bread. Cut the bread into 4-inch pieces and slice in half. Remove some of the soft center so the sandwich isn't doughy. Grill the bread lightly.

Step 4In a large bowl, toss the arugula and fennel with the lemon vinaigrette.

Step 5For each sandwich, place some of the arugula salad on the bottom piece of grilled bread. Top with about 1 1/4 cups tuna mixture. Place more arugula on the tuna and finish with the top piece of bread. Slice in half diagonally and serve.

Each serving:
836 calories; 61 grams protein; 73 grams carbohydrates; 5 grams fiber; 43 grams fat; 6 grams saturated fat; 55 mg. cholesterol; 1,986 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Fish and shellfish
Roasted whole whitefish with charmoula and French green lentils
Abalone carpaccio with scallions, ginger and ponzu
Lemon vodka oyster shooters
Sauteed halibut with beurre rouge