20 minutes
An Italian-inspired sandwich featuring oil-packed tuna, hard-boiled eggs, and a zesty homemade salsa verde on crusty bread.
Italian Parsley Leaves, washed and dried
cups
Garlic Clove, minced
each
Green Olives, roughly chopped
cups
Anchovy Fillets, chopped
each
Capers, chopped
tablespoons
0 zest
pinches
to taste
to taste
Baguette, sliced into four pieces
each
Butter Or Boston Lettuce Leaves
handful
Oil-packed Tuna, drained and in large chunks
0 oz
each
Serrano Chile, thinly sliced
each
1. Prepare the Salsa Verde
In the bowl of a food processor or blender, combine the Italian parsley leaves and ½ cup of extra-virgin olive oil, blending until you achieve a pesto-like consistency. Alternatively, manually mince the parsley and mix with the oil in a bowl for a more rustic texture.
2. Enrich the Salsa Verde
Stir in the minced garlic, green olives, anchovy fillets, capers, and lemon zest into the parsley and olive oil mixture. Add a pinch of crushed red pepper and season with salt and black pepper to taste. Adjust with more olive oil if the salsa is too thick.
3. Prepare the Bread
Slice a baguette crosswise into four equal pieces or take your ciabatta rolls and cut each one lengthwise. Spread a generous layer of salsa verde on the cut sides of each piece of bread.
4. Assemble the Sandwich
Place a few lettuce leaves on one side of the bread, followed by two ounces of oil-packed tuna. Top the tuna with a quartered hard-boiled egg, season with salt and pepper, and add serrano chile if using. Drizzle additional salsa verde over the egg and gently press the two halves of the sandwich together.
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