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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.

Print Recipe

Similar and Related Recipes
Seared Fresh Tuna Sandwiches with Lettuce and Tomato

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Italian Recipes

Quick and Easy Main Dish Recipes

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