A Tuna Sandwich To Love

24 06 2008

Despite her offensively large head and gratuitous cleavage, Giada Di Laurentiis does sometimes have some good ideas. When she’s not overly groping her food, she can come up with some tasty foodstuffs. When I was watching my mom’s house this weekend and overloading on the glories of cable TV, I came across this recipe and immediately bookmarked it in my brain. Now, I am not usually a fan of tuna sandwiches as I am appalled by the idea of canned meats but that doesn’t stop me from buying fresh tuna and cooking it myself. Tossed with a small jar of preserved artichokes and a handful of kalamata olives and drizzled with some olive oil, it was heaven on focaccia. Recipe to follow.

Also, stay tuned for this weekend’s strawberry cake. I have a birthday to attend, and science forbid I show up sugarless.

Currently rocking out to the queen of Rockabilly, miss Wanda Jackson. Twaaaang-a-laaang…

Tuna, Artichoke and Olive Salad, adapted from Giada Di Laurentiis.
Makes 2 servings

One medium-sized tuna filet
One small jar of quartered artichokes(approx. 1/3 cup)
10 kalamata olives, or similar olives
2 tbsp olive oil

Season tuna with salt and pepper(or nothing, if you wish) and bake in the oven at 350 until cooked through and tender, but not dry. Cool.
Break up tuna in a bowl until roughly flaked. Roughly chop artichokes into manageable pieces. Pit and chop olives. Toss ingredients together with tuna and olive oil. Proceed to pack on to focaccia or your bun of choice. Please do not ruin this lovely sandwich with regular white bread, it’s in your best interest, honest.




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