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Wednesday, October 2, 2013

Tuna and Artichoke Sandwiches

tuna salad
Tuna and Artichoke Sandwiches
If you're the type who wrinkles your noise when you hear the words "tuna" and "sandwich" in the same sentence, perhaps this variation will change your mind. I like tuna salad because it makes for a super easy lunch or dinner and can be relatively healthy if you don't add gobs of mayo.
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This does have a bit of mayonnaise in it, but it serves only to moisten the salad and add a little flavor. As you can see from the photos, the other ingredients are much more prominent! We particularly liked the saltiness added from the kalamata olives, and the artichokes and lemon juice add a little something special. 
tuna sandwich
Because this can be stored for a few days in the fridge, it would be the perfect thing to make a big batch of and enjoy for lunch over the course of a few days! You can also eat it over greens, in a pita, or with crackers!

One Year Ago: Root Beer Float Cake & Shredded Vegetable Detox Salad
Two Years Ago: Broccoli & Apple Salad & Black Bean & Walnut Salad
Three Years Ago: Magic Cookie Bars & October Special Egg Sandwich
Four Years Ago: Pork Chops with Sautéed Apples & Homemade Granola Bars 

Tuna and Artichoke Sandwiches
adapted from Food Network

-3/4 cup pitted kalamata olives
-2 tbsp olive oil
-2 garlic cloves
-1 tsp lemon zest
-1/4 cup mayonnaise
-2 (6 oz) cans tuna, drained
-1 (12 oz) jar marinated artichokes, drained and coarsely chopped
-1 tsp fresh lemon juice
-1/2 tsp freshly ground black pepper
-1 tomato, diced
-spinach, for serving
-bread, for sandwiches

1. In the bowl of a food processor, puree the olives, oil, garlic, and lemon zest until smooth and spreadable. Add the mayo and pulse until combined.
2. In a medium sized bowl, combine the tuna, artichokes, lemon juice, and pepper. Mix with the olive puree. (Mixture can be refrigerated up to 3 days)
3. Top sandwich bread with spinach, tuna salad, and tomatoes. Add second slice of bread and serve.