Tuna and caper sandwiches
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 790, total fat 23 G., saturated fats G., proteins 38 G., carbohydrates 110 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 790, total fat 23 G., saturated fats G., proteins 38 G., carbohydrates 110 G., fiber G., cholesterol mg, sodium mg, sugar G.
Seafood is the hallmark of Provençal cuisine. Typically, dishes from this coastal region feature an abundance of fresh seasonal vegetables, aromatic herbs, and a variety of pastas. A simple sandwich is a great way to start your cooking masterclass; this recipe is easy to replicate. These sandwiches require just 20 minutes of active cooking, which is essential in the evening, and the result is four crispy sandwiches with a succulent filling.
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.
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:
- 4 pieces of 20 cm French or Italian loaf, cut into slits
- 2 cans (170g each) tuna in olive oil, slightly strained
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 0.5 small red onion, thinly sliced
- 1 clove garlic, cut in half
- 3 large plum tomatoes, cored (1 halved, 2 thinly sliced)
- 1 red bell pepper, cut into thin strips
- 0.5 cucumber, cut into thin slices
- 1/4 cup fresh parsley
- 2 tablespoons capers, drained
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Recipes with similar ingredients: white bread, tuna, plum tomatoes, red onion, sweet pepper, cucumbers, capers
Cooking the dish according to the recipe:
- In a large bowl, whisk together the olive oil, red wine vinegar, 1/4 teaspoon salt, and a few grinds of pepper. Add the red onion.
- Rub the bread slices with garlic, then with the tomato halves and season with salt and pepper; discard the garlic and tomato skins. Place the tomato slices on the bottom of the bread.
- Add the tuna to the dressing and break it into pieces. Stir in the bell pepper, cucumber, parsley, and capers; season with salt and pepper. Divide the mixture between the slices of bread. Close the sandwiches and gently press the tops.
- Wrap the sandwiches tightly in plastic wrap and place a heavy skillet on top. Let them rest for 15 minutes to soften the bread, then remove the wrap and cut the sandwiches in half.
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