Tuna with Everything-but-the-Kitchen-Sink, Hold-the

Name: Tuna with Everything-but-the-Kitchen-Sink, Hold-the-Mayo, Stuffed Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 baguette or other crusty loaf (day-old is fine); 1 1/2 cups (2 small cans) Italian tuna in oil, drained; 1 15-ounce can artichoke hearts, whole or quartered, drained and chopped or sliced; 6 soft sun-dried tomatoes, dry or drained if packed in oil, thinly sliced; A handful of fresh flat-leaf parsley, chopped; A handful of olives, any or all varieties are fine, chopped; 1/4 red onion, chopped or thinly sliced; 3 tablespoons capers or a couple of caper berries, drained and chopped; 2 cups arugula or other greens, chopped; 4 anchovy fillets, finely chopped, or a little anchovy paste (optional but recommended); A couple of sprigs of fresh herbs: rosemary, thyme, tarragon, or basilwhichever you havechopped; Coarse black pepper; Zest and juice of 1 lemon; 3 tablespoons extra-virgin olive oil (EVOO) (eyeball it)

Servings: persons

1 baguette or other crusty loaf (day-old is fine)
1 1/2 cups (2 small cans) Italian tuna in oil, drained
1 15-ounce can artichoke hearts, whole or quartered, drained and chopped or sliced
6 soft sun-dried tomatoes, dry or drained if packed in oil, thinly sliced
A handful of fresh flat-leaf parsley, chopped
A handful of olives, any or all varieties are fine, chopped
1/4 red onion, chopped or thinly sliced
3 tablespoons capers or a couple of caper berries, drained and chopped
2 cups arugula or other greens, chopped
4 anchovy fillets, finely chopped, or a little anchovy paste (optional but recommended)
A couple of sprigs of fresh herbs: rosemary, thyme, tarragon, or basilwhichever you havechopped
Coarse black pepper
Zest and juice of 1 lemon
3 tablespoons extra-virgin olive oil (EVOO) (eyeball it)

1
Preheat the oven to 200F.
2
Crisp the bread in the oven.
3
Remove, split, and hollow out some of the soft insides.
4
Place the tuna in a bowl and flake it with a fork.
5
Add the remaining salad ingredients, dress with pepper, lemon zest and juice, and EVOO, and work the salad together with a rubber spatula.
6
Overfill the bottom of the loaf, mounding the salad.
7
Set the top in place and press down to set the creation.
8
Cut into quarters.
9
Wrap each sandwich in wax paper or paper towels at one end to limit dripping as you crunch and munch.

233

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 baguette or other crusty loaf (day-old is fine), 1 1/2 cups (2 small cans) Italian tuna in oil, drained, 1 15-ounce can artichoke hearts, whole or quartered, drained and chopped or sliced, 6 soft sun-dried tomatoes, dry or drained if packed in oil, thinly sliced, and more.

Yes, Tuna with Everything-but-the-Kitchen-Sink, Hold-the-Mayo, Stuffed Bread falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Tuna with Everything-but-the-Kitchen-Sink, Hold-the-Mayo, Stuffed Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions