Makes 8 Servings
Sandwich & Dressing
- 6 tablespoons red wine vinegar
- 2 tablespoons chopped basil
- 1/4 cup chopped flat-leaf parsley
- 4 anchovy fillets
- 1 jalapeño, roasted, peeled, seeded, and finely chopped
- 1 cup extra-virgin olive oil
- 8 ciabatta rolls or 2 baguettes
- 1 lb drained oil-packed tuna, flaked
- 1 cup peeled, seeded, and diced tomato
- 1/2 cup Roasted Pepper Topping (recipe below)
- 1/2 cup coarsely chopped pitted Kalamata olives
- 1 large seedless cucumber, peeled, seeded and chopped
- 1/2 cup minced red onion
- 2 hard-boiled eggs, chopped
- 2 tablespoons capers, rinsed
- Combine the vinegar, basil, parsley, anchovies, and jalapeño in a blender and puree until smooth. With the motor running, slowly pour in the oil. This dressing can be made in advance and stored in a covered container in the refrigerator for up to 2 days. Let it warm to room temperature and stir or shake well to recombine before using.
- Cut the rolls in half lengthwise and scoop out the insides. Crumble the bread that you’ve pulled out of the rolls into a medium bowl and add the tuna, tomatoes, roasted pepper topping, olives, cucumber, onion, eggs, capers and garlic. Add enough dressing to moisten and bind the filling. Season to taste with salt and pepper.
- Brush the inside of the rolls with some of the remaining dressing. Fill the roll with about 1/2 cup of the tuna mixture and firmly press the sandwich closed. Wrap each sandwich tightly with waxed paper and let it rest at room temperature for at least 1 hour before serving. You can hold the assembled sandwiches in the refrigerator for up to 8 hour
Roasted Pepper Topping
- 3 medium bell peppers (red, yellow, and green), left whole with stems
- 1/4 cup olive oil, plus more as needed
- 2 tablespoons golden raisins
- 2 tablespoons dry sherry wine
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper, as needed
- 1/2 cup diced, seeded tomato
- 1/2 red onion, thinly sliced
- 5 Kalamata olives, pitted and cut into strips
- 2 tablespoons minced cilantro, plus leaves for garnish
- 1/2 jalapeño, seeded and minced
- 1 garlic clove, minced
- Preheat the oven to 350˚ F.
- Rub the peppers with a little olive oil and place them in a baking pan. Roast the peppers, turning them every 15 to 20 minutes, until they are very soft, about 45 minutes. When they are cool enough to handle, pull out and discard the stems and seeds. Pull off the skin and cut the peppers into thin strips. You can roast as many peppers as you wish and store any that you don’t need for this dish in a covered container in the refrigerator for up to 10 days.
- In a small bowl, combine the raisins with the sherry and let the raisins soften for about 10 minutes.
- In a medium bowl, whisk together 1/4 cup olive oil, vinegar, and mustard. Add the tomato, onion, olives, cilantro, jalapeño, and garlic and stir to combine.