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Tuna and Red Onion Open-Face Rustic Sandwich

Yields4 ServingsPrep Time15 minsCook Time5 minsTotal Time20 mins

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.

Tuna and Red Onion Open-Face Rustic Sandwich

 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

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


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.


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.


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.


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

Nutrition Facts

Servings 4