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Shak
New member
These sandwiches are AWESOME. Great for bulking!
Ingredients:
1 6-8 oz tuna steak
1 bay leaf
5 peppercorns
1 lemon
1/2 cup coarsely chopped black olives (use the good ones from the deli area)
1 can artichoke hearts in water, coarsely chopped
3 tablespoons capers, drained
1/4 red onion, chopped
2-3 tablespoons extra virgin olive oil
freshly ground black pepper
1 french baguette
Fill a skillet with one inch water. Add juice from 1/2 the lemon, peppercorns, bay leaf, and tuna steak. Poach over medium-high heat for 5-10 minutes. It will turn gray and looked cook through. Don't poach for too long, or it will dry out. Remove tuna and cool.
In a bowl, add chopped olives, art hearts, onion, capers, and juice from the other half of the lemon. Stir in olive oil and ground pepper to taste.
If the baguette isn't already fresh & crispy, warm it in the oven for 5 minutes to make it crispy. Cut the baguette in half and scoop out some of the inside bread to make room for more tuna. Stuff the sandwich with the tuna mixture and press the sandwich down flat.
I made my sandwiches the night before and stored them in the fridge. It's great if the tuna salad can sit - it allows the flavors to blend together and the bread absorbs some of the olive oil. You can make the entire loaf, wrap it in wax paper, and just cut off pieces of the sandwich as you get hungry throughout the day.
I know it sounds like a bizarre combination of flavors, but it's really good!!
Ingredients:
1 6-8 oz tuna steak
1 bay leaf
5 peppercorns
1 lemon
1/2 cup coarsely chopped black olives (use the good ones from the deli area)
1 can artichoke hearts in water, coarsely chopped
3 tablespoons capers, drained
1/4 red onion, chopped
2-3 tablespoons extra virgin olive oil
freshly ground black pepper
1 french baguette
Fill a skillet with one inch water. Add juice from 1/2 the lemon, peppercorns, bay leaf, and tuna steak. Poach over medium-high heat for 5-10 minutes. It will turn gray and looked cook through. Don't poach for too long, or it will dry out. Remove tuna and cool.
In a bowl, add chopped olives, art hearts, onion, capers, and juice from the other half of the lemon. Stir in olive oil and ground pepper to taste.
If the baguette isn't already fresh & crispy, warm it in the oven for 5 minutes to make it crispy. Cut the baguette in half and scoop out some of the inside bread to make room for more tuna. Stuff the sandwich with the tuna mixture and press the sandwich down flat.
I made my sandwiches the night before and stored them in the fridge. It's great if the tuna salad can sit - it allows the flavors to blend together and the bread absorbs some of the olive oil. You can make the entire loaf, wrap it in wax paper, and just cut off pieces of the sandwich as you get hungry throughout the day.
I know it sounds like a bizarre combination of flavors, but it's really good!!
