2 cans solid white, light, or Italian dark tuna fish
About 1-2 tbsp capers
1 tbsp Chopped fresh basil
EVOO (Extra Virgin Olive Oil)
Kosher salt to taste (S)
Ground Black pepper to taste (P)
1 tbsp fresh lemon juice
1 tbsp Chopped fresh rosemary
Thinly sliced red onion (about 1/4 of a small onion)
Freshly baked italian rolls
Red Leaf lettuce
Sun-dried Tomato (optional)
1. First take your canned tuna, drain and empty into a medium sized bowl with a secure lid (not breaking up the tuna). Sprinkle your tuna with some S&P to taste and then hit it with your fresh squeezed lemon juice.
2. Next you’re going to slice your red onion very thin-like and put that and your capers into the tuna, followed by your aromatic chopped herbs (rosemary & basil). Get a good whiff o’ dat!
3. Now comes the trickiest part, which is getting the right mix of oil and vinegar, the key to any good Italian tuna. You’re looking for that delicate balance between tangy and oily but don’t want to be overpowered by either, so it’s best to start with small amounts to taste. Place the lid onto the bowl, shake all the ingredients up, then taste, adding more oil and/or vinegar if needed. Once done let it breath for a few minutes while you get your bread going.
4. Move on to slicing up your Italian rolls (not too hard, not too soft) and spreading on some mayonnaise, then top with crispy leaves of red leaf lettuce and slices of firm, vine-ripened tomato. For an optional twist, you can line the bread with some sliced strips of sundried tomato instead.
5. Lastly, spoon on your Italian tuna fish and top it with small slices or dollops of fresh Mozz. Close, slice diagonally, and serve.