Tuna Sandwiches with Tomatoes and Onion

Makes 4 sandwiches

One of my Italian friends often made this tuna sandwich as a late night snack. For me, it makes a quick, easy, light and delicious dinner. I prefer chunk light tuna packed in water, but you can use a good quality tuna packed in olive oil, in which case you do not need to drizzle with extra oil. For a version made with seared fresh tuna steaks, see the similar and related recipes.

Ingredients

• 4 large crusty rolls, sliced in half horizontally
• Mayonnaise (optional, for spreading)
• 1 can (12 ounces) chunk light tuna in water, well drained (see comments above)
• Olive oil, preferably extra virgin
• Fresh lemon juice, about 1/2 small lemon
• 1 tablespoon chopped fresh basil (can use dried, see below)
• 1 large sweet onion, thinly sliced
• 2 medium tomatoes, thinly sliced
• Salt and pepper to taste

If desired, place the rolls under a broiler to lightly toast. If desired, spread the cut sides of each roll half with just a little mayonnaise. Divide the tuna among the bottom halves, pressing down slightly so it will adhere to the bread. Drizzle each with a little oil and lemon juice, then add the chopped basil. (If using dried basil, just sprinkle a little on each sandwich.) Top with the onion slices, then the tomato slices. Season with salt and pepper. Top with the remaining roll halves and serve.