RECIPE: Yum! I just made a "tunaletta" for dinner tonight, so easy and so delicious. REC: Tunaletta

RECIPE:
dawn_mo

dawn_mo

Well-known member
I am making this the more traditional way, by using a loaf of French bread. I pull out some of the soft bread from inside the loaf to form a shell of sorts. Then I spread the olive salad on both sides of the loaf, fill with tuna salad, and top with red onion slices. Wrap in plastic and foil, then smoosh the sandwich and refrigerate it.

* Exported from MasterCook *

Olive Salad ala Dawn

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Dawn's Recipe Sandwiches

Amount Measure Ingredient -- Preparation Method

3 cups green olives stuffed with pimento3 cups black pitted olives

1 tin anchovies -- with oil

8 cloves garlic, or more to taste

1 1/2 cups extra virgin olive oil

4 tablespoons capers -- drained

In a food processor pulse the green olives until chopped, not pureed. Place in a non-reactive mixing bowl. Do the same with the black olives. Mix with the green olives. Put the garlic, anchovies, and capers in the food processor and pulse until minced. Add the olive oil and process until well incorporated. Scrape the anchovy-garlic mixture into the mixing bowl with the olives and mix well. Refrigerate. I am guessing that this will keep in the refrigerator for quite awhile. This makes quite a bit. You might want to halve the recipe. I would add some dried oregano or basil to this for a spicier flavor. Since I was using this for the tunaletta also, I wanted to keep the flavors a little more straight forward.

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Tunaletta

Recipe By : Dawn/adapted from a couple recipes from BA

Serving Size : 4 Preparation Time :0:00

Categories : Dawn's Recipe Sandwiches

Amount Measure Ingredient -- Preparation Method

2 cans tuna in olive oil -- drained3 tablespoons capers -- drained

1/3 cup mayonnaise -- or more to taste

2 tablespoons fresh lemon juice -- or more to taste

3/4 cup olive salad

4 bagels

4 slices Swiss cheese

red onion -- thinly sliced

Slice the bagel. Place 1 1/2 tablespoons of the olive salad on each bagel slice, spreading it to the edges. You may need a little more or less. Mix the tuna, capers, lemon juice and mayo, breaking up the large pieces of tuna. Put about 1/4 of the tuna salad on the bottom slice of the bagel. Put a few slices of onion, if desired on top of the tuna. Top with a slice of Swiss cheese or another cheese if you prefer, or leave it off. Cover with the bagel top and press down. Wrap tightly with plastic wrap and refrigerate for a few hours to let the flavors meld. These hold up pretty well, I am guessing for 24 hours. Makes four very filling sandwiches.

- - - - - - - - - - - - - - - - - -

 
Dawn sounds great!! Perfect for a picknick, will try this weekend smileys/smile.gif tanks alot for the idea

 
You probably won't use all the olive salad, for this recipe, but leftovers keep very well.

 
Thanks Dawn, I've struggled with "Pain Bagnat." which always ends up limp and soggy. This sounds

so much simpler--and delicious.

 
I used to make these with "everything" bagels that I bought at Costco...

and make them up the morning of my farmer's market. I wrapped them tightly in plastic wrap, and then put them in a large zip-loc bag, and kept them on ice. The bagels in particular really held up well, and would be easy for a picnic. I have also used the extra large can of tuna from Costco, and just added a little of my own olive oil to it. If you are making a lot of sandwiches, the economy size is more economical to use.
I also used to make this same idea with salami, pepperoni, prosciutto, Swiss cheese, red onion with the bagels. I called them bagelettas, and they were also very good.

 
Joe- a soggy suggestion

Next time you make Pan Bagnet try putting a very thin slice of mild Gruyere or another mild cheese against the bread before putting on the wet mixture. Enough will still get into the bread to make it delicious but will create a shield against the soggy bread problem.

I made Muffulettas just a few days ago for friends- I didn't have time to let the olive salad sit for very long so I "tamed" it with roasted pepper and some basil- then assembled and they were good. Those additions would be good with tuna too.

 
Thanks for the suggestion, Cathy. It's such a fine line between deliciously moist and

just plain soggy.

I had my first real muffuletta a few weeks ago, at the L.A. Farmers Market, and I loved it.

 
You must log in or register to reply here.
Back
Top