maltese tuna tomato sandwich

(1 rating)
Recipe by
Lynn Clay
Portland, OR

A different approach to a tuna sandwich with delicious results.

(1 rating)
yield 4 -6
prep time 25 Min
method No-Cook or Other

Ingredients For maltese tuna tomato sandwich

  • 1
    loaf of crusty sourdough bread or ciabatta
  • 2
    very large ripe tomatoes,
  • 3
    hardboiled eggs, sliced
  • 1 can
    solid packed tuna in olive oil
  • 2/3 c
    cooked cannelini beans
  • 2/3 c
    olives, pitted and sliced
  • red onion, very thinly sliced
  • fresh basil or mint leaves
  • olive oil
  • salt and pepper
  • pickled vegetables of your choice

How To Make maltese tuna tomato sandwich

  • 1
    Slice bread into 4 sections, then slice each section in half.
  • 2
    Lightly toast sliced bread and set aside.
  • 3
    Cut tomatoes in half, then grate cut edges on largest holes of a box grater, capturing all pulp and juices and removing skins. Set aside in a bowl.
  • 4
    Spoon and spread some of the tomato pulp and juices onto each piece of toasted bread.
  • 5
    Serve on a plate alongside an assortment of the remaining ingredients to layer into an open-faced sandwich
  • 6
    Suggested layering: tuna first, beans, sliced egg, olives, slices of onions and herbs

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