Tuscan Tunawich Recipe

Prepare tuna

Open and drain the canned tuna. Place tuna in a medium mixing bowl and use a fork to flake it into bite-sized pieces, removing any large skin or bones if present.

Chop the sundried tomatoes finely so they distribute evenly through the filling. Add chopped sundried tomatoes and drained capers to the bowl with tuna.

Add the very finely diced red onion, chopped parsley, and chiffonade basil to the bowl. The herbs add freshness and balance the salty tomatoes and capers.

In a small bowl, whisk together lemon zest, lemon juice, Dijon mustard, extra-virgin olive oil, and mayonnaise (if using) until emulsified. Season with the measured salt and freshly ground black pepper.

Pour the dressing over the tuna-herb mixture. Gently fold everything together with a spatula or spoon until evenly combined. Taste and adjust seasoning: add more lemon juice for brightness, more salt if needed, or a pinch more pepper.

Cover and refrigerate for at least 15 minutes to allow flavors to meld (up to 2 hours). If refrigerating longer, give it a quick stir before assembling sandwiches.

If toasting bread: preheat a skillet or grill pan over medium heat. Brush ciabatta halves or bread slices lightly with olive oil. Toast bread 1–2 minutes per side until golden and slightly crisp.

Place a generous scoop (about 1/2 cup) of the Tuscan tuna mixture on the bottom half of each roll or slice of bread. Top with sliced tomato and a handful of mixed salad greens if using.

Close the sandwich with the top half of the roll. If desired, press lightly and slice in half. Serve immediately.

Leftovers: store tuna filling in an airtight container in the refrigerator for up to 3 days. Do not freeze mayonnaise-containing mixtures.