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Sicilian Tuna Sandwich

Servings:
Serves 4 Servings
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Ingredients

For the salad:
  • 12 ounce tuna
  • 2 tablespoon extra virgin olive oil
  • 2 teaspoon red wine vinegar
  • 2 tablespoon red onion
  • 1 tablespoon capers
  • 1 teaspoon sicilian dried oregano (also available at the chelsea market)
  • 1 teaspoon Kosher salt
  • 1 teaspoon Pepper
For the sandwich:
  • 12 ounce tuna
  • 2 tablespoon extra virgin olive oil
  • 2 teaspoon red wine vinegar
  • 2 tablespoon red onion
  • 1 tablespoon capers
  • 1 teaspoon sicilian dried oregano (also available at the chelsea market)
  • 1 teaspoon Kosher salt
  • 1 teaspoon Pepper
  • 1 baguette
  • 1 tuna salad
  • 1 bulb fennel
  • 4 tablespoon nicoise olives
  • 16 slice lemon confit
  • 16 slice fennel frawns
For the lemon confit:
  • 12 ounce tuna
  • 2 tablespoon extra virgin olive oil
  • 2 teaspoon red wine vinegar
  • 2 tablespoon red onion
  • 1 tablespoon capers
  • 1 teaspoon sicilian dried oregano (also available at the chelsea market)
  • 1 teaspoon Kosher salt
  • 1 teaspoon Pepper
  • 1 baguette
  • 1 tuna salad
  • 1 bulb fennel
  • 4 tablespoon nicoise olives
  • 16 slice lemon confit
  • 16 slice fennel frawns
  • 12 lemons
  • 5 shallots
  • 6 clove garlic
  • 2/3 cup kosher salt
  • 1/3 cup sugar
  • 1/3 cup virgin olive oil

Preparation

Baking Directions:

For the salad:Mix ingredients.

Season to taste with kosher salt and freshly ground black pepper.

For the sandwich:Split baguette lengthwise.

Layer ingredients from the bottom up in the order above.

Drizzle some of the oil from the lemon confit on the top piece of the baguette.

Cut into 4 equal pieces and serve.

For the lemon confit:Plunge the lemons into boiling water (this softens the outer layer of wax).

  Drain, rinse, then wipe the lemons clean.

  Dry the lemons then slice them very thinly, discarding the ends and seeds.

Combine the shallots with the garlic.

  Mix the salt with the sugar.

  Arrange a layer of lemon slices in the bottom of mid-sized container with a lid.

  Sprinkle the lemons first with a little shallot mixture, then with some salt mixture.

  Repeat, layering lemons and sprinkling them with the shallot and salt mixtures until the final lemon slices are topped with the last of the salt and shallot mixtures.

  Cover the container and refrigerate the confit for 3 days.

  The confit can be used immediately or covered with olive oil and kept in the refrigerator for at least a month.

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