Tuscan Tuna Sandwich.
Is it picnic time yet? Or at least lunch time?
Either way…I’m ready! I mean, these sandwiches are pretty much the ultimate picnic meal, but obviously they are delicious for any occasion…aka lunch today!! I have to be honest, I don’t use canned tuna enough. It’s seriously so good and it makes for some of the easiest weekday meals. I only like to buy the tuna that comes packed in oil, I think the ones packed in water taste kind of bland and dry. Ok, and also because I’m kind of a brat when it comes to food, I only like the BEST stuff.
Along those same lines… you know, using the BEST stuff. I know this is totally random (and actually has nothing to do with this recipe) but it’s still super important. Always, always splurge on GOOD cheese! This is something that I’ve learned since taking over the cooking. In my “growing up years” my family would buy pre-shredded cheddar and mozzarella cheese in giant bags from the grocery store. Parmesan cheese also came in grated form, this time in large plastic containers from Costco. I knew nothing else and I loved it.
All that has changed SO very much. I am now a complete cheese snob. I’m all about shredding it yourself and buying it at the cheese counter. I know, it’s kind of pricey, but good cheese is worth it. AND most importantly, I’ve found that you’re able to use less cheese when you buy the good stuff, since it generally has more flavor. Okay…moving on, cheese rant over.
Let’s talk about these Tuscan tuna sandwiches!!
First things first, I gotta lay everything out on the table. My love of sandwiches started as kid. Mom would make me cream cheese bagels for my school lunches. As I got older, I switched from cream cheese to turkey on some super healthy whole grain bread. Mom made, umm the BEST, whole grain bread, salted turkey and munster cheese sandwich (aka monster cheese to Asher and I 🙂 ). Then as the years went on and I got into cooking, I started making some KILLER turkey sandwiches myself. Plus melts and all kinds of delicious things on bread.
Long story short, I have always loved a good sandwich (and yes, I still love a good cream cheese bagel!).
For me, I have so much fun just throwing things on bread, usually it’s whatever I have leftover in my fridge. My combos are known to be pretty out there, but yet, they all seem to turn out pretty good. Usually its the cheese, I always, always add plenty of cheese. Oddly, these Tuscan tuna sandwiches have very little cheese, just a small bit of feta. And while the feta is delish, it’s honestly not a must have for everyone… but its definitely a must have for me, duh.
ANYWAY. These sandwiches are very different from most that I make. For one, the tuna. Like I said, it’s not something I cook with very often, but when I do I alway love it. These sandwiches are very similar to a tuna salad, except that they are on soft delicious, crusty ciabatta bread. Oh, and there is NO mayo. I am just not a mayo person. Instead I like to use a combo of tahini and greek yogurt. Much healthier and in my opinion, so much better too!
Thinking we should break this down layer by layer. Here we go…
…layer one: ciabatta with a generous smear of basil “mayo”
…layer two: oil packed tuna with sun-dried tomatoes + kalamata olives
…layer three: sliced avocado
…layer four: sliced cucumber
…layer five: hard-boiled egg
…layer six: fresh arugula and a little purple cabbage
…layer seven: feta
…layer eight: ciabatta with a generous smear of basil “mayo”
I know, a lot of layers, but you just kind of smoosh them all in there! And then… EAT!
These sandwiches come together really quick. Nothing needs to be cooked, so you’re literally just throwing everything together on some bread and calling it a day. They’re great to pack for work lunches, and would be equally great on a picnic, since the longer they sit and hang out, the better! The ciabatta just kind of gets marinated in all the flavors of the sandwich, which is amazing!!
Also, can we talk about how delicious ciabatta is? The holes, the crust, the flavor… just the best!
And that’s all for today… take that Wednesday! ?
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Tuscan Tuna Sandwich.
By halfbakedharvest
Course: Main Course, Sandwiches
Cuisine: American
Keyword: tuna, Tuscan tuna
These sandwiches are very similar to a tuna salad, except that they are on soft delicious, crusty ciabatta bread. Oh, and there is NO mayo.
Ingredients
- 1/2 cup tahini (alternately you can use mayo but I don't love mayo)
- 1/4 cup plain greek yogurt
- zest + juice of 2 lemons
- 2 tablespoons olive oil
- 1/2 cup fresh basil
- salt + pepper to taste
- pinch of crushed red pepper flakes
- 2 (5 ounce) cans oil packed tuna, oil drained
- 1/4 cup kalamata olives
- 2 tablespoons sun-dried tomatoes chopped
- 1 loaf ciabatta bread halved lengthwise
- 1 avocado sliced
- 2 Persian cucumbers sliced
- 4 hard boiled eggs sliced or quartered
- 1 cup shredded purple cabbage
- 2 cups fresh arugula
- 4-6 ounces feta cheese crumbled
Instructions
-
In a food processor or blender, combine the tahini, greek yogurt, zest + juice of 2 lemons and the olive oil until smooth and combined. If needed thin with just a little water. Add the basil + a pinch of salt and pepper and the crushed red pepper flakes to the blender or food processor and pulse once more to combine.
-
In a medium bowl, gently combine the drained tuna with the olives and sun-dried tomatoes.
-
Cut the loaf of ciabatta in half lengthwise and then generously spread both halves with the basil tahini yogurt sauce. Now spread the tuna mixture over the bottom half of the ciabatta. Layer the following ingredients in a single layer: avocado, cucumber, hard boiled eggs, cabbage and arugula. Crumble the feta over the arugula and season with pepper. Add the top half of the ciabatta and gently push down on the sandwich to help it stick together.
-
From here, you can either wrap the sandwich in plastic wrap and place in the fridge for up to 1 day OR you can serve.
-
To serve, slice into 4 equal sandwiches and EAT!
Yes, this sandwich is bigger than my whole hand…and face, but its SOOO GOOD. 🙂
I don’t love sandwiches and hardly ever eat them, but the look of these got me wanting lunch and a bite into that amazing looking thiiiing!!!
http://bloglairdutemps.blogspot.pt/
I hope you got to try them!! (:
That is so what I’m say’n Miranda (although I love sandwiches). Tieghan, takes these incredible photos (plus incredible recipes) … and that’s how I made her triple layer choc cake! I don’t even really like choc.
Do you just throw the tomatoes in hole or do you chop or blend them?
Hi Patricia! I chop them first, sorry about that! Recipe is fixed. Thanks!
Okay 🙂 And you’re welcome
I feel like I will have to make this for lunch today! We are also such cheese snobs by the way, couldn’t agree more!
How was it!?
I just returned from Tuscany and there is nothing really Tuscan about this meal. You can’t just call it that because you think that’s what Tuscan food is like. Why do you always give your food ethnic/country descriptors which don’t fit?
So called Tuscan food is one of the most incorrectly marketed cuisine in America…think Olive Garden. It’s kind of laughable when they don’t realize what that cuisine really entails. This recipe more closely aligns with a Pan Bagnat from France.
(And they are a delicious picnic item).
Actually, as this is her blog, she can call her recipes whatever she wants. Good bread, olive oil, olives, sun-dried tomatoes, fish… sounds Tuscan-inspired enough to me for the title. The real question is why you bother to follow a blog that only makes you feel you need to be judgemental of the blogger’s recipe-name choices. You could always make suggestions if you feel the recipe does not match the region closely enough — though she would be under no duress to change things — rather than being snooty and contentious. You can catch more bees with honey than with vinegar.
Thank you very well stated, Kate. I tried to convey in my post..but you did it so much better.
Now back to that Tuna Sandwich…can’t wait to try it soon.
Of course, she can call her recipes whatever she wants. I see that my comment may have come across as condescending but my intention was actually to ask her why she frequently assigns her recipes cultural/ethnic descriptors that are not truly reflective of said culture/ethnic cuisine? I was truly curious as to her reasoning but unfortunately she didn’t offer a response. I think most of her recipes are very creative and visually appealing and certainly look delicious. Case in point, this sandwich looks wonderful. However, in now way are tahini, greek yogurt, kalamata olives, avocado etc reflective of Tuscan cuisine. My point is that I’ve seen her do this many times with calling a recipe “Indian” or “Middle Eastern” etc and it just makes her seem much less credible. Just my opinion and again, I think her recipes look delicious.
It is called “Tuscany Her Way”. Love love love your recipes Tieghan, they are works of art! And so yummy. It’s (insert cultural/ethnic descriptors here) home food at its best!
yum this looks amazing!
Thanks Layla!!
Love the picture showing the eggs but I would have to have the mayo on my sandwich.
I go to Frisch’s just to have their tartar sauce on my sandwich–ugh.
But I do agree good cheese is so worth the price.
Wow, some people are harshing on your artistic rendering of somethings as simple as a sandwich. I can clearly see what makes this sandwich “Tuscan”. I can also see that you aren’t claiming it as some Italian grandmothers authentic recipe.
Someone visits a country and suddenly they’re the authority! HA!
It looks like something I would make, and it elevates the typical tuna sandwich to something really special.
Great comment Cassandra. ‘Beauty in the eye of the beholder’.
Can’t wait to try this..and as Nancyabc says..MAYO for sure to be added and maybe even Tarter sauce.
Thank you for another winner of recipe.
Hope you loved it!!
Thank you Cassandra ☺️
There is NOTHING wrong with being a cheese snob! There is no other way in my opinion. I also totally agree about tuna (packed in oil is ridiculously better than water), and I don’t use it nearly enough. Such a healthy, nutritious easy lunch or meal.
Cheese is the best!! Im glad you liked it Laura!☺️
You have got my attention !!! These look more than awesome. Guess what I will be having for lunch tomorrow….
How was it!? Hopefully delicious !
I never thought a tuna sandwich could look so gorgeous Tieghan, but this one does for sure! I love that you substituted the mayo with the tahini and Greek yogurt. And love the ciabatta bread!
Thank you Mary Ann!! (:
girrrl YES! obsessed with the sun-dried tomato tuna + avo + eggs, this looks heavenly!!! dying for a bite right now
Theyre soo good!! Thanks Christine!
Oh my, this looks heavenly!! What a great dish for a hot day….will definitely try this one!!!!
I hope you love it!!
That recipe surely elevates the the old favorite tuna salad sandwich. The size of this recipe almost looks large enough to qualify as dinner.
Lunch… Dinner either works for me (:
I never thought to mix tuna with the olives and sun dried tomatoes but rest assured I will be making this very soon. Love the tahini/yogurt spread too! Win win here Tieghan!
Thanks Kathy!! (:
I don’t eat sandwiches but this may change my mind. It would be great as a salad as well. Your work is always amazing.
Thank you so much!!
Such gorgeous looking sandwiches!! Since weather starts to get better here in Denver, I have been dreaming to go for a picnic with all sorts of picnic stuff and these sandwiches look so yumm!!
I hope you do and you love them!! (:
I’m a cheese snob too and totally get where you’re coming from haha.
And those sandwiches look so good! Tuna sandwiches are a favorite of mine and I”m sure your version is amazing. 🙂
Let me know what you think if you get the chance to try!!
I need to up my sandwich game! This sounds delicious although I would totally have to go with mayo (love tuna mayo). I’m a cheese snob as well and always have at least four different kinds in the fridge 🙂
I hope you get to try this!!
Love your idea for a mayo sub here! I don’t hate mayo, but I’m always looking for healthier options! And you’re so right about not skimping on quality cheese…Three years of living in Napa taught me that lesson 😛 Can’t wait to try these! (Minus the olives, cuz those are most def not my thing, but everything else looks amazing.)
Thank you! I hope you love it Robin!
You are BRILLIANT! Seriously, I love tuna so much but could pretty much do without the mayo. It kind of grosses me out most of the time. This takes tuna and adds all of the flavors that I LOVE. Cannot wait to try this. Killer job, Tieghan 🙂
Thnak you so much! Means a lot!!! (:
Kudos to the sandwich construction! It is important how those layers go together so the whole thing doesn’t ‘smoosh’ out both ends when you take a bite! Regular mayo is not my thing either; however it is “food glue” on a sandwich. I love your take on it with the tahini and greek yogurt. Especially bc Veganaise has gotten very pricey and I cringe every time I buy another jar.
Did you know pre-shredded cheese is treated with anit-mold and anti-caking agents?
Yuck! Hurray for cheese snobs. Arugula is totally one of my fave salad greens and I’m eating it right now on my raw “Italian” chia seed crackers with avo, too. YUM!
Thanks for the kind words!!☺️
Wow, can you come over to my house and pack sandwiches for me? This looks AMAZING Tieghan… so inspiring.
☺️☺️☺️ Thank you so much!!
Tuna sandwiches were NOT my favorite in the past. I didn’t like the texture! However, I always love tuna and I think that canned tuna tastes much better than how I thought a few years ago! This is the perfect alternative–and tell your mother I would love that whole grain sandwich recipe 😉
Thanks Cassie!! I will!! (:
Fellow cheese snob here. I have become a huge fan of sun-dried tomatoes lately. This takes the tuna sandwich to a different level. I may even try it with chicken.
I am sure shredded chicken will work just a great!
I’m so dying for a picnic and this sandwich! And with all my heart, thank you for not using mayo ;).
Haha you welcome Laura!! (:
I made this last evening for dinner. Truly delish. Of course I had to improvise a tad..no store unless i went for a for 3 H drive. . No Feta..so used a nice Tillamook Vintage White Cheddar. No arugula so used baby spinach and added a a little minced Jalapeno for a ‘bite’. And the Tuna was caught and canned by a Friend at the Coast so very special Sandwich it did make. Thank you so much Tuscan Tune is a winner!
So happy you were able to make it work still!!
Yum, thank you! Also, my mom totally made bagels and cream cheese for my lunches too! I was into the mini ones when in elementary school 🙂
Haha! No way! (:
I made these yesterday & i gotta say “Wow!” It was amazing! It was like every bite hit you with a different flavor. I’m with you on the mayo, not a huge fan myself, the yogurt & tahini w/ seasoning…wow!!! looks like it’d make a great sandwich to take on a trip or picnic, gonna have to try the pre-make & plastic wrap it next, & bring to an outing.
good stuff!
..and i like the names of all your dishes, & being this is definitely Tuscan “inspired”, i think it actually took me to Tuscany while i was eating it.
Grazie!
WOW Thanks so much Karen!! Means a lot!!! ((:
I just discovered you, and I love your blog and recipes! Everything just looks so fresh and colorful! I just made a slightly thinner version of this sandwich (forgot to buy cucumber and avocado..) and it was super yummy! Only used regular mayo but it was so fresh and slightly sweet from the basil..! You have a new follower!
YAY LOVE hearing this! Thanks so much Anne!!
Okay, I’ll apologize in advance for my probably confusing comment.
So I made an interpretation of this sandwich for lunch today, and it was delicious, so thanks a lot for the recipe!
First of, I used something we in Denmark call “rugbrød”, which is kind of a denser version of sourdough bread(not stone dense), made with rye flour and seeds.
I didn’t have any lemons, so I used lemon juice from one of those squeeze things(not a fan of those, but that was the only “lemon” we had at home).
We didn’t have any olives at home, so I just used some extra tomatoes. Next time I would probably try adding capers to sub the saltiness from the olives. surprisingly we have capers but not olives?! o.o
Also, we didn’t have avocado, cabbage or feta. It sounds like I almost had non of the ingredients…
So, I made an open-faced sandwich, because I was craving poach eggs. I started with toasted “rugbrød”, then the “mayo”, cucumber( to ensure they stayed on the sandwich), tomato tuna, arugula, poach egg and then salt and peber.
Again, thank you so much for the recipe. It didn’t disappoint, although I didn’t make exactly that sandwich.
Patricia, I loved your post. The end result really did sound good. I of course live in the states but 200 miles from a big store to shop so I have to make substitutions all the time when cooking.
So glad you shared your combinations with all of us here.
I’m really glad that you like my comment, Leslie. I didn’t think anyone, expect Tieghan, would read my comment.
Now, I don’t know how much 200 miles is in km, but it sounds like a long distance, and even though I live about 10 min. from a grocery store I don’t always feel like going out if it is windy or cold.
I’m glad you liked my interpretation of Teighan’s recipe. If you do like to try “rugbrød”, I will gladly translate af recipe for you, although, you can probably already find a recipe in English.
That would be lovely, Patricia. I make bread often and we love sturdy sour dough bread.
I have forgotten the km and miles ratio. Time wise about 2.5 Hours.
thank you so very much.
Woow,
Five hours of driving just to go grocery shopping. That must be some big shopping trips? ?
Patricia saw your “Rugbrod Bread” recipe, looked it up – looks absolutely scrumptious. I love bread with all of the nuts and seeds in it. And I just happen to have some Rye flour (thinks) I am going to try it. Although the recipe I saw says you have to have a sourdough starter?
Reni, I’m so happy to hear that you are considering trying the Rugbrød 🙂 Rugbrød is kind of like sourdough bread, but with seeds, and the ratio of rye flour to all purpose flour is more rye flour than all purpose in the rugbrød, which, from my understanding, is the opposite for sourdough bread?
regarding the sourdough starter, the leavening agent in rugbrød is the sourdough starter, although some use a bit of yeast to be on the safe side, and you therefore have to have this. It is also the starter that gives the bread its iconic fermented kind of taste.
I hope my explanation helps, and I would love to see the result, if you don’t mind sharing it with me?
Am making sourdough starter now.
It’s great that you would like to try rugbrød, Leslie :-).
I’ve made a photo of the recipe, and shared it on Google+ https://plus.google.com/115402847903509073651/posts/D2VBJx5wmau
I couldn’t think of another way to share the recipe with you, without writing a novel in the comments.
Hope you like it, and good luck(or something) 🙂
WOW! Looks so delicious!!!
Thank you so much for sharing!! (:
Thanks Tieghan, but it’s me who says thank you! I used to make the most boring tasteless tuna sandwiches, but not anymore thanks to you 🙂
Awh your welcome!! ☺️
Patricia, thankyou.
Question what altitude are you?
I live in the high desert and am at 4000′. I have to adjust all my baking and even some cooking because of this .
I hope you can convert your altitude to feet so I can work on what i need to do ..to adjust.
again thank you. the bread looks divine and will try it soon..when i see what adjustments I need to make.
Hey Leslie!! Honestly I am not completely sure what you are making. BUT I do not suggest making adjustments to the recipe because of your altitude. I live at 9,000 feet and this recipe work great! Let me know if you have questions Thanks!
T…I am speaking of the Rugbrod Bread that Patricia shared the recipes on a link. Google+ https://plus.google.com/115402847903509073651/posts/D2VBJx5wmau
Baking I do have to adjust …almost always.
Gads even hard boiled eggs i have to simmer 20 minutes unlike at the Coast..only 10 minutes.
thanks and Patricia..I hope you see this message.
You’re welcome, Leslie
I don’t really know which altitude I live in, but Google says 30 feet. Denmark is relatively flat.
Wow, not to judge or anything, but your life seems a bit complicated(or what to call it), with the adjustments and everything.
Good luck with the rugbrød, and I hope all goes well. I’m very interested in seeing the result, so if you have a platform you share things on, and don’t mind sharing with me, I will gladly follow you.
Patricia, thank you, again. Yes it does take some adjustments living higher up, it is NO big deal, you learn and just do it.
I am unable to knead any dough so I use my bread machine most often.. ( severe Arthritis) just for mixing and kneading, I take it out to rise, form and bake in my reg oven.
I will let you know when i do make & bake.
Thanks again. Thanks too Tieghan for letting us steal some time on this lovely Tuna Post. 🙂
You’re welcome, Leslie.
I’m sad to hear that you have severe arthritis, but it’s wonderful that you have found your way around it, and don’t let it stop you from being in the kitchen.
I’d look forward to hearing from you, and hear how it went, and what you think 🙂
So happy Patricia was able to help!! Thank you guys for making!!
Hi Leslie! I live in the high dessert also (3500ft above), maybe it is not as high as you, luckily I don’t have to adjust my recipes as they seem to work out.
You are SO incredibly talented! Love following and trying your recipes. As someone that didn’t come from a “eat your vegetables” family, I don’t know how to cook healthy and I find it frustrating to the point that I will cave and whip up some +2,000 calories or even order a pizza. GROSS, I know. You are kind of teaching me how to take my passion for cooking to the other side (today is day 19 without meat, for the first time in my life). So thank you! And this is happening tomorrow, I shall return 🙂
Hi Jackie! Wow this comment made me smile, its amazing that I can help with finding new passions! Thank you so much!
I will be having this little jewel for supper (only have wholewheatnuttybread and salmon in oil) and gobs of mayo…bahhaha (I am evil), along with your Banana Bread I just made – sans choc bits… So so so Homey and Tasty.
Had the Tuna (Salmon) sandwich – delish!
I don’t like tuna but I will be making this on Friday as a late snack as I have visitors coming in that evening. Adding a good glass of wine will make this great.
Gloria
I hope your visitors loved it, thank you Gloria!
This sandwich was delicious!!!!!!
I had to use mayonnaise (didn’t have enough tahini).
Is there any nutritional information for this recipe? I document my food/calorie/nutritional intake and that would be helpful information.
Many thanks!
Christie
So happy you loved this! Unfortunately, I don’t provide nutritional info for my recipes. THANK YOU! 🙂
Just tried this sandwich yesterday (without black olives and feta. Used good parm). It was great. I’m always at a loss for good lunch type food.
Thank you Joyce! xTieghan
This looks like such a great meal after a workout or for after a hard morning of labour. Something to replenish the body and soul.
Thank you Sandra! I am so glad you loved this recipe! xTieghan
Hi thank you for the delicious recipe! My boyfriend loved it! Just to confirm, is it 5 cans of 2-ounce oil-packed tuna? My tuna + olive + sun-dried tomato mixture tasted really salty to me and I’m wondering if it’s because I didn’t use enough tuna (since I read it as 2 ounce total the first time…)
Hey Chloe, you need 2 (5 ounce) cans of tuna. recipe is fixed! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Just made a version of this with what we had on hand, and even though we didn’t have all of the ingredients it turned out SO GOOD! My husband and I have never had a tuna sandwich with this flavor profile before, and not only is it delicious, but it’s just so smart. Thank you for sharing!
Thank you Catherine!! xTieghan