Cooking with Beau’s – Summer Tuna and Olive Sandwich

Beau’s Chef Bruce shares his take on the perfect tuna sandwich. This is best enjoyed outside in the sun whether at the cottage, camping, chilling on the patio or a picnic.  Serve alongside your favourite bag of chips and a bottle of Lug-Tread.

Prep time: 15 minutes
Yield:  4 servings

Ingredients:
For the olive & tuna salad:
3 x 6 ounce tins of tuna, drained
1 cup mixed olives, pitted (green, dry cured, kalamata, etc.)
1/4 cup sun dried tomatoes
1/4 cup capers
1 garlic clove, peeled & minced
1/4 cup Italian parsley, chopped
1/4 cup fresh basil, chopped
6 leaves fresh mint, chopped
2 tbsp olive oil
3 tbsp red wine vinegar
1 /2 tsp freshly ground black pepper
1/4 tsp dried chili flakes

For the sandwich:
4 crusty Portuguese style rolls, split in half
4 slices heirloom tomato, 1/2″ thick
the reserved tuna salad
2 cups mixed salad greens, torn small

Method:

1.  In the bowl of a food processor combine all ingredients except the tuna.
2.  Pulse the mixture until it is roughly chopped and just holding together.
3.  Remove to a clean bowl and fold in the tuna. Cover & refrigerate until needed.
4.  Lay out the 4 rolls on a cutting board. Divide the salad greens between the 4 rolls covering the bottom of the bun thoroughly.
5.  Place on a slice of tomato & lightly season the tomato with salt & pepper.
6.  Divide the tuna, olive salad between the four sandwiches.
7.  Place the top half of the roll on.
Enjoy with Lug-tread and good potato chips.

Optional: Wrap tightly in plastic wrap. Refrigerate overnight. Enjoy the next day.