MEDITERRANEAN TUNA SANDWICHES
Serves 6
4 eggs, at room temperature ¼ cup (45g) sun-dried tomato
strips in oil
425g can tuna in oil, drained,
flaked
¼ cup (50g) Kalamata olive wedges, drained
3 tsp baby capers in vinegar
⅓ cup chopped green onions (shallots)
1 tbsp lemon juice
1½ tbsp tomato paste
Salt and cracked black pepper,
for seasoning
1 loaf ciabatta (see tip)
⅓ cup whole egg mayonnaise (see tip)
1 small Lebanese cucumber,
diagonally sliced
40g mixed lettuce leaves
150g ricotta (optional)
1. Boil eggs for 8 minutes until they are hard-boiled. Cool in cold water.
2. Meanwhile, finely chop sun-dried tomatoes, reserving 1 tbsp of oil from jar. Put sun-dried tomatoes, reserved oil, tuna, olives, capers, onion, juice and paste in a medium bowl. Season and stir until combined.
3. Peel and slice eggs. Cut ciabatta in half horizontally and spread base with mayonnaise then top with slices of egg.
4. Spread tuna mixture over the top. Top with cucumber slices and lettuce. Spread underside of ciabatta lid with ricotta. Season again. Place lid on top of lettuce and press down.
5. Wrap ciabatta in baking paper. Tie with kitchen string at 4 or 6 intervals. Use a serrated knife to cut between string to make 4 or 6 individual rolls. Place rolls in an airtight container and refrigerate until ready to transport.