Luna Park Mediterranean Tuna Salad Sandwich Food

MEDITERRANEAN TUNA SANDWICH

Steps:

• Using a small bowl, mix olive oil and red wine vinegar together.
• Place onions in mixture and let marinate while you prepare the rest of the ingredients.
• When ready, set out bottom slice of bread, drizzle thinly with the oil-vinegar mixture, and layer onions.
• Follow with capers and olives, tuna, tomato, leaf green, drizzled lightly with oil-vinegar mixture and top slice of bread.
• Squish everything together and let sit for a few minutes while you clean up, bring plenty of napkins, this is one messy sandwich!

MEDITERRANEAN BEAN SOUP AND TUNA SANDWICH

Steps:

• SOUP: Preheat oven to 450F Cut the top off whole garlic to expose cloves and place on a piece of foil. Drizzle with 1 teaspoons olive oil and wrap in foil. Roast until soft, about 25 minutes.
• Heat remaining oil in a stock pot or large saucepan over medium-high heat. Add onions, and sauté until lightly golden, about 4 minutes. Pour in wine and reduce by half. Add broth and beans and bring to a boil. Reduce heat, cover and simmer until beans are tender, about 15 minutes.
• Squeeze out garlic and mash with a fork. Stir into soup along with half the thyme and rosemary. Ladle soup into bowls. Garnish with remaining herbs.
• SANDWICH: Combine tuna, olives and sundried tomatoes.
• Divide mixture between 4 slices of bread. Top each with equal amounts of baby spinach and cheese crumbles. Top with remaining bread slices.

WHOLE FOODS MEDITERRANEAN TUNA SALAD

Steps:

• In a large bowl, combine the tuna, artichoke hearts, red pepper, olives, onion, parsley, basil, garlic, oregano, mayonnaise, lemon juice, and pepper. Mix all the ingredients together well. Serve on bread, on top of a green salad or in lettuce cups.

ITALIAN TUNA SALAD SANDWICH

Steps:

• In a shallow bowl, flake the tuna. Add the artichoke hearts, olives, sun-dried tomatoes, onion, garlic, celery, peppers, parsley, basil, lemon zest and juice and combine. Dress the salad with extra-virgin olive oil and season with salt and pepper. Stuff the salad into the hollowed-out crusty bread and serve.

BUDGETED TUNA SALAD SANDWICH

Steps:

• Open tuna cans.
• Drain the liquid from the tuna cans.
• Put the tuna together in a container.
• Add the mayonnaise.
• Add the celery salt.
• Add the onion salt.
• Toast 2 slices of bread.
• While the bread is toasting, mix the ingredients together. Make sure that the tuna is broken down as much as possible.
• Wash the lettuce leaves.
• Spread the tuna-mayo mix onto both slices of bread.
• Put one lettuce leaf atop each slice of bread.
• Put the two piece of bread together.
• Eat up!
• Repeat as necessary to make more sandwiches.

SUPER TUNA SALAD SANDWICH

Steps:

• Chop the apple into fairly large pieces, about 1/4 inch.
• Mix the onion, pickle, apple and Miracle Whip in a bowl.
• Stir in the pickle juice.
• Drain the tuna and flake it with a fork
• Fold the tuna into the other ingredients.
• Serve on your favorite bread with a side of plain patato chips.

MEDITERRANEAN TUNA SALAD

Steps:

• Cook rice according to package directions; after, set aside to cool.
• While rice cools, steam the green beans until tender-crisp; then rinse under cold, running water.
• Transfer the green beans to a large serving bowl and add the celery, bell pepper, onion and basil.
• Add the rice and dressing (the dressing is comprised of the last 4 ingredients listed).
• Toss to combine, then add tuna.
• Toss to combine and eat immediately or cover and refrigerate until serving time. (I prefer to refrigerate for a few hours.).
• (Additional notes: you can also use frozen green beans in lieu of fresh for the recipe if necessary, but please use FRESH basil! It makes all the difference to not be using a dried spice. Also, I love to serve these as tacos/burritos on whole wheat tortillas, but you can serve them however you want!).

LUNA PARK MEDITERRANEAN TUNA SALAD SANDWICH

Steps:

• Lemon Vinaigrette:.
• Pour the oil into a medium bowl. Whisk in the lemon juice, vinegar, shallots, salt, pepper and sugar. Set aside. (Makes 1 1/4 cups.).
• Tuna Sandwiches:.
• Heat the olive oil in a small saute pan over medium heat. Add the sliced onion and cook 4 to 5 minutes until softened.
• Drain tuna, reserving a few tablespoons of oil with which to moisten the salad. Flake the tuna and combine it with the parsley, capers, olives, cornichons, lemon juice, tomatoes, onions and reserved oil. Season with salt and pepper to taste.
• Cut an inch off the end of each loaf of bread. Cut the bread into 4-inch pieces and slice in half. Remove some of the soft center so the sandwich isn't doughy. Grill the bread lightly.
• In a large bowl, toss the arugula and fennel with the lemon vinaigrette.
• For each sandwich, place some of the arugula salad on the bottom piece of grilled bread. Top with about 1 1/4 cups tuna mixture. Place more arugula on the tuna and finish with the top piece of bread. Slice in half diagonally and serve.