Tuna, Artichoke and Paprika Sandwich
4 servings
45 minutes
A sandwich with tuna, artichokes, and paprika is a true gastronomic adventure born from Mediterranean culinary traditions. The light yet rich flavor of canned tuna combines with spicy artichokes, sweet bell peppers, and tangy Kalamata olives, creating a harmonious balance of freshness and depth. The garlic aroma of ciabatta lightly grilled adds a warm crispy texture to the sandwich, while basil leaves refresh each bite. A dressing of olive oil and lemon juice makes the filling tender and juicy, highlighting the natural flavors of the ingredients. This sandwich is perfect for a picnic outdoors, a light lunch at the office, or simply a cozy dinner. Its simplicity in preparation and exquisite taste make it a versatile dish that can adorn any table.
1
Cut the ciabatta lengthwise into two parts. Remove some of the crumb from the middle to make more room for the filling. You can lightly toast the bread on a grill pan on both sides. Brush with olive oil and rub with garlic, then add basil leaves.
- Ciabatta: 2 pieces
- Garlic: 4 heads
- Green basil: 1 bunch
- Olive oil: 3 tablespoons
2
Mix finely chopped tuna, olives, bell pepper, red onion, artichokes, and parsley.
- Canned tuna in brine: 3 jars
- Kalamata olives: 20 pieces
- Red sweet pepper: 2 pieces
- Red onion: 1 head
- Artichokes in oil: 1 jar
- Chopped parsley: to taste
3
To prepare the dressing: whisk together olive oil and lemon juice to create a thick, cloudy emulsion. Dress the tuna and vegetable mixture with the resulting sauce.
- Olive oil: 3 tablespoons
- Lemon juice: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
4
Place the mixture in ciabatta, press the halves of the bread well, wrap in baking paper, and take it with you for a picnic or to work!