Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Tuna Panino with Salsa Verde
- Level: Easy
- Yield: 4 to 6 servings; 1 cup salsa verde
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 543
- Total Fat
- 36
- Saturated Fat
- 5
- Carbohydrates
- 32
- Dietary Fiber
- 3
- Sugar
- 1
- Protein
- 23
- Cholesterol
- 11
- Sodium
- 676
- Total: 20 min
- Prep: 20 min
Ingredients
Salsa Verde:
1/3 cup fresh parsley leaves, packed (1 small bunch)
1 tablespoon capers, drained and rinsed
2 oil-packed anchovies, finely chopped, optional
1 clove garlic
3/4 cup extra-virgin olive oil
Freshly ground pepper
Juice of 1/2 lemon
Tuna Panino:
1 tablespoon extra-virgin olive oil
Salt and freshly cracked pepper
2 jars very good quality tuna packed in olive oil (preferably Italian), drained
Zest and juice of 1 lemon
6 small crusty rolls, like ciabatta, halved lengthwise
1 tomato, sliced
Directions
- For the salsa verde: Chop the parsley, capers, anchovies and garlic by hand, and then toss with the oil, some pepper and the lemon juice in a bowl. Alternatively, add the parsley, capers, anchovies, garlic, oil, some pepper and the lemon juice to a food processor and chop and combine. Transfer to the refrigerator. It can be kept refrigerated and covered for up to 3 days.
- For the tuna: Mix together the oil, some salt and pepper, the tuna and lemon juice and zest in a bowl. Stir with a fork to combine. Season, keeping in mind that the salsa verde will be salty, so the tuna should not be overly seasoned. Divide the tuna salad among the rolls, top with slices of tomato and spoon on the salsa verde. Serve and enjoy.