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.
Print
Total:
20 min
Prep:
20 min
Yield:
4 to 6 servings; 1 cup salsa verde
Level:
Easy
Total:
20 min
Prep:
20 min
Yield:
4 to 6 servings; 1 cup salsa verde
Level:
Easy

Ingredients

Salsa Verde: 
  • 1/3 cup fresh parsley leaves, packed (1 small bunch)
  • 1 tablespoon capers, drained and rinsed
  • 2 oil-packed anchovies, finely chopped, optional
  • 1 clove garlic
  • 3/4 cup extra-virgin olive oil
  • Freshly ground pepper
  • Juice of 1/2 lemon
Tuna Panino:
  • 1 tablespoon extra-virgin olive oil
  • Salt and freshly cracked pepper
  • 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

Directions

Watch how to make this recipe.

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.

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