• >
  • Recipes
  • >
  • Tuna Panino with Salsa Verde

Tuna Panino with Salsa Verde

The salsa verde is delicious on grilled meat and fish and can be used as a condiment for other items, like cooked potatoes, eggs and sandwiches.

Recipe courtesy Gabriele Corcos and Debi Mazar
Show: Extra Virgin Episode: The Heart of Florence

Photo: Tuna Panino with Salsa Verde

TOTAL TIME: 20 min
Prep: 20 min
Inactive Prep: --
Cook: --
 
YIELD: 4 to 6 servings; 1 cup salsa verde
LEVEL: Easy

ingredients

SALSA VERDE:
    TUNA PANINO:
    • 1 tablespoon extra-virgin olive oil
    • Salt and freshly cracked pepper
    • 2 jars very good quality tuna packed in olive oil (preferably Italian), drained
    • Zest and juice of 1 lemon
    • 6 small crusty rolls, like ciabatta, halved lengthwise
    • 1 tomato, sliced
    recipe tools

      • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    Directions

    For the salsa verde: Chop the parsley, capers, anchovies and garlic by hand, and then toss with the oil, some pepper and the lemon juice in a bowl. Alternatively, add the parsley, capers, anchovies, garlic, oil, some pepper and the lemon juice to a food processor and chop and combine. Transfer to the refrigerator. It can be kept refrigerated and covered for up to 3 days.

    For the tuna: Mix together the oil, some salt and pepper, the tuna and lemon juice and zest in a bowl. Stir with a fork to combine. Season, keeping in mind that the salsa verde will be salty, so the tuna should not be overly seasoned.

    Divide the tuna salad among the rolls, top with slices of tomato and spoon on the salsa verde. Serve and enjoy.

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Review This Recipe

    You must be logged in to review this recipe.

    or Sign Up to Review

    5

    Newest Ratings and Reviews

    Read all 2 reviews

    • on April 22, 2013

      Flag

      Very good. I didn't have capers so I used my own salt preserved lemons. The taste was fresher than with mayo. Next time i will try with capers also.

      people found this review Helpful.
      Was this review helpful to you? Yes | No

    • on December 02, 2012

      Flag

      Super tasty! I may never go back to mayo again! I was a little skeptical at first with using parsley, as parsley taste can be strong, but the other ingredients worked really well with it. The lemon zest and juice with olive oil and garlic seem to blend so nicely, making the flavor a perfect blend of tangy and herb. I LOVED it!

      people found this review Helpful.
      Was this review helpful to you? Yes | No
    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    what's hot

    Road Trip with G. Garvin
    Road Trip with G. Garvin Host: G. Garvin

    Get Cooking Channel on your TV.

    Learn How