email this pageIngredients
2 round or oval crusty Italian sandwich rolls
Olive oil (optional)
1 (6-ounce) can solid light tuna packed in olive oil, undrained (see note)
2 tablespoons minced red onion
2 tablespoons minced celery
1 tablespoon drained capers, rinsed and minced
1 tablespoon freshly squeezed lemon juice
Red pepper flakes
1 cup baby spinach leaves
Instructions
Olive oil (optional)
1 (6-ounce) can solid light tuna packed in olive oil, undrained (see note)
2 tablespoons minced red onion
2 tablespoons minced celery
1 tablespoon drained capers, rinsed and minced
1 tablespoon freshly squeezed lemon juice
Red pepper flakes
1 cup baby spinach leaves
1. Slice rolls in half through middle. Pick out some of bread from top and bottom halves to create a slight depression. Place roll bottoms on a platter. Brush insides lightly with oil, if using.
2. Combine tuna, onion, celery, capers, juice and a pinch of pepper flakes; mix well. Spoon onto reserved roll bottoms. Cover with spinach and roll tops. Top with a bacon press or another platter with some heavy canned goods placed on top. Let stand 15 minutes for flavors to blend. Serves 2.
Note: If tuna canned in olive oil is not available, replace it with 1 (6-ounce) can solid light tuna in water, drained, and add with 2 tablespoons extra virgin olive oil.
Recipe by Sharon Sanders, "Relish Good Food Fast," Sept. 2006.
2. Combine tuna, onion, celery, capers, juice and a pinch of pepper flakes; mix well. Spoon onto reserved roll bottoms. Cover with spinach and roll tops. Top with a bacon press or another platter with some heavy canned goods placed on top. Let stand 15 minutes for flavors to blend. Serves 2.
Note: If tuna canned in olive oil is not available, replace it with 1 (6-ounce) can solid light tuna in water, drained, and add with 2 tablespoons extra virgin olive oil.
Recipe by Sharon Sanders, "Relish Good Food Fast," Sept. 2006.
