Tuscan tuna sandwiches

We talked a little bit about my love of sandwiches, especially hot ones. I’m sure this will become very evident as I blog more and more sandwiches. There’s just something about sandwiches that screams “fast meal” to me. So if I feel like we won’t have much time to eat dinner on a given night a sandwich is an instant go to meal. 

 

This sandwich, however, breaks the ‘fast’ mold with its fresh roasted red peppers and chopping requirements. It’s not an ‘add mayo and relish’ type of deal. In fact, you won’t see any sandwiches from my kitchen with mayo because Hubster is morally opposed to condiments. Ok, that’s a bit strong (and I’ll probably hear about it later. Hubster – It was bound to come up sometime. Kisses.) But he really doesn’t like most condiments. So no mayo, no ketchup, no mustard (though I have been sneaking that in more and more and he’s finally admitted to being ok with more refined mustard, i.e. anything besides yellow mustard). He thinks they are distractions. I agree somewhat… but I’m also totally down with the occasional tuna and mayo sandwich.

 

 

Trust me though, you won’t miss the mayo here. This sandwich has a punch of acidity that makes the fish sing and enough other tastes and textures that your taste buds won’t suffer from boredom.

It’s not the fastest sandwich recipe, but it’s well worth the extra work.

 

 

Tuscan Tuna Sandwiches
Slightly adapted from Cooking Light’s Tuscan Tuna Sandwiches 

1 red bell pepper
½ fennel bulb
½ small red onion
2 Tbsp fresh basil
1 lemon
2 Tbsp extra virgin olive oil
24 ounces tuna in water, drained
4 slices sourdough bread
1/3 cup shredded mozzarella cheese

Turn on the broiler and line a baking sheet with foil. Cut the red pepper into fourths, discarding the stem and seeds. Place red pepper on the baking sheet, pressing the pieces to flatten them. Broil until the skin is black. Place the pepper in Tupperware dish and cover with the foil. Let stand for 5 minutes.

Finely chop the fennel, red onion and basil. Place in a medium bowl and the juice from the lemon and olive oil. Drain the tuna and add to the bowl. Remove the skin from the pepper, dice, and add to bowl. Stir to combine.

Broil the bread until lightly toasted on both sides (or toast in a toaster). Top half of the bread with half of the tuna mixture and half of cheese. Broil until the cheese is melted and top with the other slice of bread to serve.

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