© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Gourmet, June 2003
Servings: 4 sandwiches
½ cup brine-cured black olives, rinsed, drained, and pitted
2 teaspoons drained capers
1 small garlic clove, chopped
½ teaspoon finely grated fresh lemon zest
2 (6 ½ ounce) jars marinated artichokes, drained, reserving marinade, and chopped
⅓ cup mayonnaise
2 (6 ounce) cans tuna in olive oil, drained and any large chunks broken into smaller pieces
4 (7 inch long) ciabatta rolls or other crusty rolls with soft, chewy crumb
¾ cup fresh flat-leaf parsley leaves
Blend olives, capers, garlic, zest, and 3 tablespoons artichoke marinade in a blender, scraping down sides frequently, until as smooth as possible, 1 to 2 minutes. Transfer mixture to a bowl and stir in mayonnaise. Stir together artichokes and tuna in another bowl.
Split each roll horizontally and remove inner crumb from top half. Spread olive mayonnaise on cut sides of rolls and make sandwiches with tuna and artichokes, seasoning filling with pepper and topping with parsley.