Chef notes
This Mediterranean-inspired (and mayo-free) tuna salad is the ultimate hot-day recipe that makes use of some of the tastiest jars in your pantry. It is packed with Italian antipasti flavors like marinated artichokes, capers, roasted red peppers, and spicy Calabrian chilies. It’s fantastic on its own, but also makes for an incredible twist on the classic tuna melt when paired with pesto spread and three different kinds of Italian cheese. I love this one for quick summer lunches or dinners. Just add a salad, a bag of chips and your favorite beverage. The tuna salad can be made up to three days in advance. Keep refrigerated in an airtight container.
Special Kitchen Equipment Required: Box grater (optional for grating cheese)
Technique Tips: Hand-shredding cheese is preferred because you’ll end up with cheese that melts better than store-bought shredded cheese which usually has additives to keep it from sticking together in the bag.
Toasting the bread before adding the filling keeps it from getting soggy.
Swap Option: Olive-oil packed tuna is more flavorful and works best for this recipe, but you can use drained water-packed tuna as well and add olive oil separately.
Add or substitute other antipasti ingredients you have on hand such as banana peppers, pitted green or black olives and marinated mushrooms.
You can swap ciabatta bread with focaccia or any other crusty sandwich bread.
You can substitute 1 teaspoon dried red pepper flakes for the Calabrian chiles.
Ingredients
- 4 (5- to 6-ounce) cans olive oil-packed tuna
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1 large red onion, peeled and finely diced
- 1 celery stalk, finely diced
- 1 (12-ounce) jar marinated artichoke hearts, coarsely chopped (reserve the liquid)
- 1 (12-ounce) jar roasted red peppers, coarsely chopped (reserve the liquid)
- 1 tablespoon capers
- 2 teaspoons chopped Calabrian chile peppers
- 1 tablespoon dried oregano
- 1 lemon, zested and juiced
- 2 teaspoons olive oil, plus more for drizzling
- 4 ciabatta rolls
- 1 cup shredded part-skim mozzarella cheese
- 1/3 cup finely grated Parmesan cheese
- 1 cup basil pesto (store-bought or homemade)
- 8 slices provolone cheese
Preparation
1.In a large bowl, combine tuna and oil, salt, pepper, onions, celery, chopped artichoke hearts and liquid, roasted red peppers and liquid, capers, Calabrian chiles, oregano, lemon zest and juice. Taste to adjust seasoning and set aside.
3.In a griddle or large heavy skillet set over medium-high heat, add olive oil. Split the roll in half and place face down in the hot oil for 1 minute until the bread is toasted. Remove the roll and place face-up on your work surface. Repeat with the rest of the rolls. Reduce the heat to low while you assemble sandwiches.
4.In a small bowl, combine the shredded mozzarella and Parmesan.
5.Spread 2 tablespoons of pesto on each half of each toasted sandwich roll. Add a slice of provolone to all 4 bottom pieces of bread, then top with 3 to 4 generous scoops of the tuna salad. Add 2 tablespoons of the cheese mixture on top, then a final slice of provolone. Close the sandwiches.
6.Increase the heat on the griddle to high and add a generous drizzle of olive oil. Working with one or two sandwiches at a time, place them in the hot oil and use a smaller heavy cast iron skillet or pot lid to press down. Cook for 1 to 2 minutes until toasted, then remove the lid, flip the sandwich and press down again. Reduce the heat to medium-low and cook until the bread is toasted, the tuna salad is heated through and the cheese is fully melted, 3 to 4 minutes. Remove from heat, cut in half and serve immediately.
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