Tuna Sandwiches with Sliced Tomatoes and Onions
Makes 4 sandwiches
One of my Italian friends would often make 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 links.
- 4 large crusty rolls, sliced in half horizontally
- Mayonnaise (optional)
- 12 ounces chunk light tuna in water, well drained
- Olive oil, preferably extra virgin
- Fresh lemon juice, about 1/2 small lemon
- 1 tablespoon chopped fresh basil
- 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 the cut sides. Lightly spread the cut sides of each roll half with 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. Top with the onion slices, then the tomato slices. Season with salt and pepper. Top with the remaining roll halves and serve.