I've made these before and Snowman and I both love them. Fresh ingredients and no mayonnaise makes for a yummy twist on an old standby. Ciabatta bread is a must for this. The recipe comes from Martha Stewart Living.
1/2 white onion thin slice
1/2 red onion thin slice
1/4 cup + 4 tsp extra virign olive oil
2 tablespoons red wine vinegar
14 ounces tuna
1 tablespoon lemon juice
4 ciabatta rolls, split horizontally
2 heads bibb lettuce (I like to use baby spinach)
1/2 cup nicoise olives pitted
4 hard boiled egg peel, thin slice
Because tuna is the star ingredient in this sandwich, it's worth buying oil-packed tuna in a jar, which has a higher quality and finer flavor than the canned variety.
Put onions, 1/4 cup oil, vinegar, and 1/4 teaspoon salt in a medium bowl; season with pepper. Toss to combine. Let stand 10 minutes.
Add tuna and its oil to onion mixture. Add lemon juice and 1/4 teaspoon salt; season with pepper. Gently toss to combine.
Cover bottom halves of rolls with lettuce. Top with olives, eggs, and tuna mixture, dividing evenly. Drizzle each with 1 tsp oil. Cover with top halves of rolls.
Grade: A-
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