Tuna, grilled artichoke and sun-dried tomato sandwich
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Ingredients
- Crunchy seed bread rolls 4
- Rio Mare Tuna in Olive Oil 2 x 120g cans
- Grilled artichokes in oil 8
- Sun-dried tomatoes in olive oil 4
- Spreadable cream cheese 160g
- Basil A few leaves
- Black pepper to taste
Process
1. Cut the bread rolls in half. Divide the artichokes into thick slices and roughly chop the sun-dried tomatoes.
2. Spread a generous amount of cream cheese on the bottom of each roll, top with the flaked tuna, artichokes and sun-dried tomatoes.
3. Garnish with hand-shredded basil leaves and pepper. Sandwich the rolls together and serve.
4. You can also toast the rolls for a few minutes prior to filling them for an even crunchier texture.
INGREDIENTS:
Thon*, huile d’olive, sel
*Euthynnus (Katsuwonus) Pelamis
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