Welcome to another installment of What I Eat When I Have Only Myself to Please. When I lived in Austin a half a century ago, there was a little sandwich shop, the name of which I have completely forgotten. But they served a tuna sandwich on focaccia bread with an oil and vinegar dressing instead of mayonnaise, and it was terrific. I think it was great because they used tuna packed in oil with more oil on top, which I have not done here. I’m bad, but I’m not feeling that bad at the moment. They also topped it with capers, which at the time I would pick off one by one while cursing whenever I forgot to 86 them.
Today, I bought capers on purpose. You should be proud of me. I am mowing down my food issues one by one. Before you know it I’ll be eating olives and cilantro…thought I would caution you to keep breathing normally.
|Tuna on Ciabatta with Oil and Vinegar|| |
- Focaccia or Ciabatta bread
- 4 to 6 ounces solid water packed tuna, crumbled
- 2 tablespoons olive oil
- ½ tablespoon red or white wine vinegar
- pinch of dried oregano
- salt and pepper, to taste
- red onions, sliced
- colorful salad peppers (or any bell pepper), sliced
- 2 Tablespoons feta cheese
- 1 to 2 teaspoons capers
- Measure the olive oil and vinegar into a small jar. Add the oregano and a little salt and pepper. Seal the lid and shake the contents until they are well blended.
- Cut the ciabatta or focaccia into pieces about 3 to 4 inches wide. Slice each piece into halves.
- To assemble, on the bottom piece of bread begin piling in the following order...give or take...tuna, onions and peppers, feta and capers. Then drizzle on as much of the dressing as you like. I like a lot. Water packed tuna is a bit dry and this is a very bread-y sandwich. So, it needs the oil. If you are making this for two people double the dressing also.
Dig in. This would be good on any type of bread. I think the tougher rolls just help keep the sandwich together.