ITALIAN-STYLE TUNA SANDWICH // SPONSORED BY GENOVA

ITALIAN-STYLE TUNA SANDWICH // The Kitchy Kitchen

I’m pretty sure we all grew up with a version of the tuna sandwich. I loved my mom’s, filled with parsley, celery, and red onion, topped with a big squeeze of lemon. But I wanted to make the tuna sandwich a little bit more elegant today.  I’m partnering with Genova Seafood, and using their delicious Yellowfin tuna packed in olive oil, so this is going to be an elevated, sophisticated twist. Genova also offers Albacore tuna packed in olive oil. The key is to use the best ingredients, and with Genova, there’s only high quality tuna, olive oil, and sea salt – no fillers, just the best ingredients. The flavors here are fresh and bright, and the sandwich looks so elegant.  I love the balance of flavors here. The salsa verde has a nice amount of brine from the olives, capers, and anchovies that cuts through the richness of the tuna. And the hard boiled egg is the perfect touch.

ITALIAN-STYLE TUNA SANDWICH // The Kitchy Kitchen

ITALIAN-STYLE TUNA SANDWICH // The Kitchy Kitchen

ITALIAN-STYLE TUNA SANDWICH // The Kitchy Kitchen

SANDWICH INGREDIENTS

1 sourdough boule

handful of lettuce leaves, arugula or watercress

8 ounces Genova Yellowfin Tuna in Olive Oil, drained, in large chunks

4 hard­ boiled eggs

1/4 red onion or shallot, thinly sliced

salt and pepper

1 serrano chile, thinly sliced, optional

SALSA VERDE INGREDIENTS

1 cup italian parsley leaves, washed and dried

1⁄3 cup extra virgin olive oil, plus more as needed

1 garlic clove, minced

1⁄4 cup roughly chopped green olives, such as castelvetrano

1 anchovy fillet, chopped

1 tablespoon chopped capers

zest of 1 lemon

1 teaspoon tarragon leaves (or tarragon vinegar)
pinch of crushed red pepper

salt and pepper

DIRECTIONS

Cut bread into very large slices, about a 1/2 inch thick. Spread one side of each slice with 2 tablespoons salsa verde. Put a few lettuce leaves on the bread and arrange 2 ounces of tuna over lettuce. Top tuna with 1 egg, quartered. Season egg lightly with salt and pepper. Add sliced serrano chile, if using, and the red onion. Drizzle with a little more salsa verde.

Make the salsa verde: Combine all ingredients in a blender and blend to a pesto consistency. Season with salt if necessary and freshly ground black pepper to taste. Thin with more oil as desired.

This post is sponsored by Genova. Genova provided me with product for the purpose of this post, as well as compensation for my time. As always, all opinions expressed in this post are mine.

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