- Chez Panisse opens (1971)
Canned Tuna Open-Faced Sandwich
- One 7-ounce jar of oil-packed tuna
- 1 Tablespoon chopped chives
- 1 Tablespoon chopped scallions, white and green parts
- Pinch of red chile flakes
- Juice of 1 lime
- Salt and pepper, to taste
- 4-5 grape tomatoes, sliced in half lengthwise
- 2 pieces of Bibb lettuce
- 2 thick slices Pugliese bread or other crusty bread
- Cilantro leaves, torn, for garnish (optional)
- Cucumber Yogurt with Dill
- Grilled Beef Tenderloin Tips
- Baked Asparagus with Fried Egg and Dill
- Kale, Mango, and Avocado Salad
- Strawberry and Ricotta Appetizer
- Raw Artichoke, Lemon, and Parmesan Salad
- Strawberry, Cheddar, and Chive Spring Salad
- Halibut Cheeks with Meyer Lemon and Basil Vinaigrette
- Avocado Tabbouleh Appetizer
OK, maybe I actually used fancy oil-packed tuna for this recipe, but canned tuna works just as well. If you decide to buy tuna stored in water, then you'll probably want to add a tablespoon or two of oil to the recipe below.
This open-faced sandwich is light, crunchy, and gets a mild hint of spice from the chile flakes. Feel free to top it with another piece of bread if you wish, but then make sure that both slices are thin so it doesn't overpower the main ingredients inside.
Click here for 8 Sweet and Savory Sandwiches.
In a small bowl, add the tuna and roughly break it apart with a fork. Add the chives, scallions, chile flakes, lime juice, and season with salt and pepper to taste. Add the tomato slices and toss. Place a piece of lettuce on each slice of bread and top with the tuna mixture. Grate additional fresh pepper if desired and a few pieces of cilantro, if using, and serve.