Ok so these photos aren’t the sexiest. And I suppose a tuna sandwich is hard to make look sexy, and a quick Google Images of ‘tuna sandwich’ has confirmed it.
Now, you know my signature move in the kitchen is the ‘part whaz’, blending half the sauce and leaving the other half chunky and combining the two to make perfection. Well I have another one, the ‘yum, that was so good, I reckon I could do that at home’. Now this I do with my eyes closed, like have some clue about what I’m doing, attempting to taste every last ingredient so I can recreate the dish at home and it is something I do just about everywhere I have a good meal. This tuna sandwich is one of those. This toasted sandwich is from Cafeine at Coorparoo and it’s REALLY good.
Super easy and super tasty, this is a great weekend lunch idea.
1 loaf of Turkish bread
1 425g can of tuna in springwater, drained
3/4 cup lemon aioli
1/4 cup capers, chopped
Zest of 1 lemon plus 2 tbs juice
Salt and pepper
1 bag baby rocket
First you will need to combine the tuna, about 1/2 cup aioli, lemon zest, capers and lemon juice in a bowl. Mix well. Season with salt and pepper and set aside. It may seem like a lot of aioli but I dont like a dry sandwich, you could use less though if gluttony isn’t your thing.
Next you will need to cut your bread into the desired sizes or you can make in one long sandwich and cut up when serving, though you will need to take into account the space available in your sandwich press or fry pan. You probably won’t end up using the whole loaf for 4 people.
Cut your turkish bread in half lenghtways and on the bottom piece, layer a good amount of rocket, top generously with tuna mix, spread the inside of the top piece of bread with remaining aioli and close. Place in a sandwich press, or if like me you dont have that luxury, put in a lightly oiled fry pan and place something heavy on top. Cook for a few minutes on each side until the bread is golden and crisp.
Slice and enjoy.