Pressed tuna sandwich with olives, capers, and quick-pickled red onions, layered with tomatoes and hard-boiled eggs on a gluten-free Burger Bun.
¼ Red onion, thinly sliced
1 Clove Garlic, sliced
¼ C. Red Wine Vinegar, divided
1 tsp. Salt
1/3 C. Niçoise or Kalamata olives, pitted and minced
1 Tbsp. Capers
1 Tbsp. Fresh Parsley
2 Tbsp. Olive Oil
1 tsp. Dijon mustard
6 oz. Tuna, packed in oil, drained and flaked
1 Small Tomato, thinly sliced
2 Hard-boiled eggs
2 Canyon Bakehouse Burger Buns, lightly toasted
In a small jam jar, combine the sliced onion and garlic with 3 Tbsp. red wine vinegar. Add the salt and fill the jar the rest of the way with water. Shake and allow the mixture to rest at room temperature for 1-2 hours or refrigerate overnight.
Place the minced pitted olives in a mixing bowl with the capers and parsley; mix thoroughly and set aside.
To make a vinaigrette, place the olive oil in a small mixing bowl with the remaining red wine vinegar and Dijon mustard; whisk to emulsify.
Brush the surfaces of the toasted buns lightly with the vinaigrette.
Spread the olive mixture on each of the sides and layer the sandwiches with quick-pickled red onions, flaked tuna, sliced tomato and hard-boiled eggs. Press the sides together and wrap sandwiches tightly with foil or plastic wrap. Allow the flavors to combine at room temperature for 1-2 hours or refrigerate overnight.
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