Boulart's Kalamata Greek Olive Sandwich bun grilled up beautifully for a savory foundation. Adding sundried tomato pesto and green onion salsa brings a new dimension of flavor to humble tuna.

Ingredients

  • Boulart Olive Sandwich buns

Sandwich filling

  • 2 198 ml (7 oz) cans pale tuna in oil, drained
  • 2 tablespoons (30 ml) mayonnaise or aioli*
  • Juice of 1 lemon
  • Freshly ground black pepper, to taste
  • 8 slices Provolone cheese

Roasted green onion salsa

  • 24 green onions
  • 1 tablespoon (15 ml) olive oil
  • 1 garlic clove, finely chopped
  • 1 teaspoon (5 ml) honey
  • 1 teaspoon (5 ml) sherry vinegar or lemon juice
  • Salt and freshly ground black pepper, to taste

Sundried tomato pesto

  • 1/4 cup (60 ml) walnuts, toasted
  • 1/4 cup (60 ml) sundried tomatoes packed in oil, drained
  • 1/4 cup (60 ml) Parmigiano Reggiano cheese, grated
  • 3 tablespoons (45 ml) olive oil 1 garlic clove, finely chopped
  • Salt and freshly ground black pepper, to taste

  • Simplified recipe: Use sundried tomato pesto available in grocery store

Preparation

Step 1:

Tuna filling: in a bowl, mix all ingredients. Season with black pepper. Cover with plastic wrap and leave in the refrigerator until ready to serve.

Step 2:

Roasted green onion salsa: preheat oven to 500 °F (260 °C). Spread green onions on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Bake for about 10 min. or until golden brown. Finely chop and transfer to a bowl. Add remaining ingredients, mix well, and set aside.

Step 3:

Sundried tomato pesto: using a food processor, chop ingredients into a coarse purée. Set aside.

Step 4:

Assemble sandwiches: slice each bread horizontally and spread bottom halves with pesto. Top with tuna filling, Provolone cheese, green onion salsa, and top halves of bread. Grill sandwiches on a panini grill or in a skillet. Sandwiches may also be broiled open faced for about 5 min. or until cheese is melted and bread starts to toast.* Aioli is a garlic mayonnaise.