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Tuna and Red Onion Open-Face Rustic Sandwich

Tuna and Pickled Red Onion Sandwich
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Tuna and Pickled Red Onion Sandwich

Tuna and Red Onion Open-Face Rustic Sandwich

Olive oil and some intense flavorings elevate plain old canned tuna. Broiling the bread and finishing with a drizzle of olive oil make this feel like more than just lunch.

Yields4 Servings
Prep Time15 minsCook Time5 minsTotal Time20 mins

Ingredients

 1 small red onion (about 3 oz.), thinly sliced
 Kosher salt
 ¼ cup Colavita Aged Red Wine Vinegar
 1 4-inch-wide, 12-inch-long ciabatta loaf, halved lengthwise and cut into 3-inch pieces
 1 garlic clove, halved
 3 tbsp Colavita Olive Oil
 2 5-oz. cans tuna, (preferably line-caught and packed in olive oil), drained
 ½ cup coarsely chopped fresh flat-leaf parsley
 ½ fresh lemon, juiced
 2 tbsp Colavita Capers, chopped or nonpareil, drained and rinsed well
 Freshly ground black pepper
 Colavita Extra Virgin Olive Oil, for drizzling

Directions

1

Set a rack about 6 inches away from the element and heat the broiler to high.

2

Add the red onion to a small bowl, toss with 1/4 tsp. salt, and let sit for 5 minutes so it wilts. Toss with the vinegar. Set aside for 10 minutes. Drain the onion and discard the vinegar.

3

Meanwhile, rub the bread with the cut sides of the garlic. Brush with 1 Tbs. of the olive oil. Sprinkle lightly with salt. Set the bread on a large rimmed baking sheet and broil until toasted but not burnt, 2 to 3 minutes.

4

In a medium bowl, gently toss the tuna (so the pieces remain coarse) with the parsley, lemon juice, capers, a generous sprinkling of pepper, and the remaining 2 Tbs. oil.

5

Scatter the onion on the toasts, top with the tuna, drizzle with extra-virgin olive oil, and serve.

Ingredients

 1 small red onion (about 3 oz.), thinly sliced
 Kosher salt
 ¼ cup Colavita Aged Red Wine Vinegar
 1 4-inch-wide, 12-inch-long ciabatta loaf, halved lengthwise and cut into 3-inch pieces
 1 garlic clove, halved
 3 tbsp Colavita Olive Oil
 2 5-oz. cans tuna, (preferably line-caught and packed in olive oil), drained
 ½ cup coarsely chopped fresh flat-leaf parsley
 ½ fresh lemon, juiced
 2 tbsp Colavita Capers, chopped or nonpareil, drained and rinsed well
 Freshly ground black pepper
 Colavita Extra Virgin Olive Oil, for drizzling

Directions

1

Set a rack about 6 inches away from the element and heat the broiler to high.

2

Add the red onion to a small bowl, toss with 1/4 tsp. salt, and let sit for 5 minutes so it wilts. Toss with the vinegar. Set aside for 10 minutes. Drain the onion and discard the vinegar.

3

Meanwhile, rub the bread with the cut sides of the garlic. Brush with 1 Tbs. of the olive oil. Sprinkle lightly with salt. Set the bread on a large rimmed baking sheet and broil until toasted but not burnt, 2 to 3 minutes.

4

In a medium bowl, gently toss the tuna (so the pieces remain coarse) with the parsley, lemon juice, capers, a generous sprinkling of pepper, and the remaining 2 Tbs. oil.

5

Scatter the onion on the toasts, top with the tuna, drizzle with extra-virgin olive oil, and serve.

Tuna and Red Onion Open-Face Rustic Sandwich

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