Parisian tuna sandwiches

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 520, total fat 29 G., saturated fats 5 G., proteins 34 G., carbohydrates 30 G., fiber 2 G., cholesterol 187 mg, sodium 611 mg, sugar 0 G.

In addition to tuna, these sandwiches are filled with juicy arugula, sliced tomatoes, hard-boiled eggs, red onion, canned artichokes, anchovies, olives, and radishes. All the ingredients pair beautifully, layered on horizontally split buns and drizzled with a vinaigrette. The key to a Parisian sandwich is to let the bread soak up the delicious juices from all the salad, so wrap each sandwich in plastic wrap and press it for a few minutes, placing a frying pan on top, for example. Parisian sandwiches are perfect for a picnic or a road trip; they travel well and become even more delicious.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 large eggs
3 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil + extra for drizzling
4 Italian rolls or other soft buns, cut in half
1 medium bunch arugula or 2 cups spring salad mix
1 large tomato, thinly sliced
1/4 small red onion, thinly sliced
1 cup canned artichoke hearts, patted dry and thinly sliced
2 cans of 170g canned tuna in oil
4 - 8 anchovy fillets, patted dry (optional)
1/2 cup pitted Kalamata or Niçoise olives, chopped
4 medium radishes, thinly sliced

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sweet bun, eggs, tuna, Anchovies, Kalamata olives, Artichokes, radish, tomatoes, wine vinegar, arugula

Cooking the dish according to the recipe:

Place the eggs in a saucepan and cover with water. Bring to a boil and simmer for 8-10 minutes. Drain and cover the eggs with cold water.
Meanwhile, in a medium bowl, combine the vinegar, 1/2 teaspoon salt, and black pepper to taste. Whisk in the olive oil. Place the buns cut-side up on a work surface and lightly drizzle with a quarter of the dressing. Place the arugula on the bottom halves of the buns. Top with sliced tomatoes, onions, and artichokes. Season with salt and drizzle with another quarter of the dressing.

Drain the tuna, but leave it lightly oiled. Toss the tuna with the remaining dressing, then divide it evenly among the sandwiches. Peel and thinly slice the hard-boiled eggs and arrange the slices on top of the tuna. Top with the anchovy fillets, if using, followed by the olives and radishes. Top with the top halves of the buns, pressing them down.
Wrap each sandwich in plastic wrap and place the skillet on top as a weight; let sit for at least 15 minutes to allow the bread to absorb all the juices.

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