I have been on a bit of a sandwich kick lately. Slap anything on bread, and most likely – I’m going to want to make it! That being said, in the past few years, I haven’t been a big tuna lover. (Although here is where I admit that I’ve never had fresh tuna – only the canned kind. Fresh tuna isn’t very easy to come by here!) But for some reason, when I saw Rachael Ray make this open faced sandwich, I really wanted one. So much that it went on the next menu plan!
This was a very fresh-tasting sandwich, despite the fact that it uses canned tuna. I loved this mayo-less version of a tuna sandwich! I do love olives in anything, and their saltiness really added to this sandwich. It’s definitely one I’d make again!
- ½ small red onion, finely chopped
- juice from 1 lemon
- 1 teaspoon tomato paste
- 1 garlic clove, finely grated or minced
- 1 teaspoon Herbs de Provence
- freshly ground black pepper
- ¼ cup extra-virgin olive oil
- 1 6-ounce can Italian tuna
- ½ cup Nicoise or Kalamata olives, pitted and chopped
- 2 tablespoons capers
- ¼ cup parsley leaves, finely chopped
- 2 slices thick-cut Brioche bread
- ½ cup Gruyere cheese, shredded
- Heat the oven to 375F.
- In a mixing bowl, combine the lemon and the onion. Add the tomato paste, garlic, Herbs de Provence, pepper and extra virgin olive oil. Stir together. Add in the tuna, olives, capers and parsley, and mix to combine while breaking up tuna slightly.
- Divide the tuna mixture between the 2 pieces of Brioche bread, transfer to a baking sheet and top with the cheese. Bake in the oven for 10 minutes, or until the cheese is melted and the tuna is heated through.
- Adapted from The Rachael Ray Show