Italian · Lunch
Italian Tuna Salad Sandwich
Panino al Tonno con Rucola e Pomodoro
A quick Italian lunchtime panino of tinned tuna mashed with capers, lemon, and olive oil, layered with sliced ripe tomato, peppery rocket, and red onion in a crusty ciabatta roll for desk-friendly midday fuel.
$
10 minsPrep
5 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
485Calories
32gProtein
22gFat
38gCarbs
4gSugar
3gFiber
720mgSodium
35mgChol
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Instructions
1
Prep
Soak sliced red onion in cold water with vinegar splash 3 minutes, drain, pat dry. Mash drained tuna with chopped capers, 2 tbsp olive oil, lemon juice, salt, pepper, and parsley until chunky. Wash and dry rocket leaves.
2
Toast
Heat pan over medium heat 1 minute. Brush ciabatta cut sides with 2 tbsp olive oil (about 1 tbsp per roll). Toast cut-side down 90 seconds until lightly golden and crisp, working in batches if needed.
3
Build
Lay toasted ciabattas open. Sprinkle bottom halves with dried oregano. Spread tuna mixture evenly over bottom halves. Layer sliced tomato with pinch of salt, then drained red onion, then rocket leaves on each sandwich.
4
Plate
Press top halves of ciabattas down firmly. Cut diagonally and serve immediately while bread is warm and rocket is fresh.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 240g (8.5 oz / 2 cans) tinned tuna in olive oil
- 2 tbsp salted capers
- 4 tbsp extra virgin olive oil
- 2 tsp fresh lemon juice
- 1 tsp fine sea salt
- 1 tsp black pepper
- 2 tbsp flat-leaf parsley
- 2 ciabatta rolls
- 2 medium ripe tomatoes
- 40g (1.4 oz) arugula leaves
- 60g (2.1 oz) red onion
- 1/4 tsp dried oregano