Italian Tuna Salad with Avocado and Mozzarella
In Italy, tuna is mixed with vinaigrette instead of mayonnaise for sandwiches. Here, I use Italian tuna packed in oil, which is darker and more strongly flavored than regular supermarket tuna, and prepare it this way. Mozzarella cheese and avocado take the edge off the briny tuna and capers, for a perfectly balanced and interesting sandwich.
Total Timeunder 30 minutes
Recipe Coursemain course
Dietary Considerationmain course
Taste and Texturecreamy, salty
Type of Dishgrilled sandwich, sandwich
- 2 Ciabatta Rolls or store-bought Italian rolls
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons white wine vinegar
- 1 teaspoon Dijon mustard
- ½ small garlic clove, put through a garlic press
- ¼ teaspoon salt
- Freshly ground black pepper
- One 6-ounce can imported olive oil-packed Italian tuna, drained well
- 1 tablespoon capers, drained and rinsed
- ½ small ripe avocado, peeled, pitted, and cut into ½-inch-thick slices
- 3 ounces fresh mozzarella, sliced into ¼-inch-thick piece
Heat a panini or sandwich press according to the manufacturer’s instructions.
Split each roll in half. Whisk together the olive oil, vinegar, mustard, garlic, salt, and pepper to taste in a small bowl.
Combine the tuna and capers in a medium bowl. Drizzle the dressing over the tuna. Mix well to combine.
Arrange the avocado slices on the bottom half of each roll. Arrange the tuna on top of the avocado. Lay the mozzarella slices on top of the avocado. Top the sandwiches with the top halves of the rolls.
Put the sandwiches on the press, pull the top down, and cook until they are browned and crisp and the cheese is melted, 5 to 7 minutes, depending on how hot your machine is. Carefully remove from the press and serve immediately.
2008 Daniel Leader and Lauren Chattman