This is a great tuna salad recipe that I made over the week-end. It was written by
Joie Warner in “Take a Tin of Tuna”. Everyone loved it.
4 to 6 sandwiches
2 cans (6 ounces each) solid albacore tuna, packed with sea salt –
1 jar (6½ ounces) marinated artichoke hearts, drained well
2 teaspoons chopped pimento
1½ tablespoons lemon juice
1 teaspoon extra-virgin olive oil
1 teaspoon dried oregano, crushed
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ cup light mayonnaise
6 crusty rolls
Drain tuna and break up with a fork into small pieces. Chop artichoke hearts coarsely and add to tuna; add pimento. . Stir lemon juice, olive oil, oregano, salt and pepper into mayonnaise. Add to tuna and mix well. Remove a little of the inside crumb from the rolls. Spoon onto the bottoms of sandwich rolls and top with a few arugula leaves if using. Replace tops and cut sandwiches in half. Wrap well and refrigerate if not eating right away From “Joie Warner’s Take a Tin of Tuna.” Copyright The Seattle Times Company www.seattletimes.com
