St. Jude Tuna and Artichoke sandwiches

St. Jude Tuna Sandwich 

  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

 

 

 

 

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