This Italian tuna salad sandwich is a Mediterranean twist on a classic deli fave. It's bright, briny, and just a touch creamy. It may become your new go-to tuna sandwich.
½cupchopped artichoke heartsabout 4 whole canned artichoke hearts drained and cut into eighths
10pitted green oliveshalved
1tbspcapersrinsed of excess brine
1tbspshallotfinely minced
½tspcrushed red pepper flakes
1tsplemon juice
zest of one lemon
1-2tbspmayonnaise
salt & pepperto taste
4ciabatta sandwich rollssliced in half; see note
Instructions
In a medium bowl, add the tuna, undrained. You want the olive oil as part of the sandwich dressing.
Add artichoke hearts, olives, capers, shallots, crushed red pepper flakes, lemon juice, and lemon zest. Mix to combine well. Add one tbsp of mayonnaise, stir, and give it a taste. Add another if the tuna salad is too dry for you.Also add salt and pepper to taste. There are a lot of salty ingredients in this tuna so you might not need much salt. But, it's your tuna salad, so season it how you want!
Portion the tuna between the four ciabatta rolls. Enjoy!
Notes
Dom's has the best ciabatta rolls. I think ciabatta is the best vehicle for this sandwich, but you can use what you have available. If you can find any bread or a roll that has a slightly crispy crust and a fairly soft crumb, you'll be close. Slices of a nice Italian sandwich bread would also be pretty great.