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

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.

No additional tips available.

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

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.

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

How did you like this recipe?

Frequently Asked Questions