Wednesday, October 20, 2010

Tuna and Artichoke Salad Sandwiches with Kalamata Olive Mayo

This is a wonderful combination of flavors. I used a Kaiser roll with sesame seeds and added a little mustard and dill relish to the tuna salad. The kalamata spread is amazing. It has a purplish tint and purple happens to be my favorite color. It is an easy dinner to put together. Try it!

For the Spread:
 1/4 C kalamata olives, pitted
1 garlic clove
1/2 tsp lemon zest
1 tsp lemon juice
2-3 tbsp of mayo

For the Tuna Mixture:
1 large can of tuna in oil, drained
1 tsp lemon juice
1/2 of a small jar of marinated artichoke hearts, drained and chopped (you can add more if you like)
a little mustard
a little dill relish
black pepper
cherry tomaotes, diced

In a belnder, puree the olives through the mayo. In a bowl, toss the tuna mixture. Make a sandwich and grab a napkin or more because once the tuna is on the bread and you bite into it, it gets a bit sloppy.

Source: adapted from Giada on Food Network
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