Warm tuna sandwich with salad

Name: Warm tuna sandwich with salad
Ingredients: 2 cans tuna in oil (160 g each); 4 small baguettes; 1 tablespoon light mayonnaise; 1 tablespoon olive oil; 1 teaspoon dried oregano; 1 head green lettuce (200 g); 20 g watercress; 15 g fresh parsley leaves; 4 canned peach halves; 2 medium tomatoes (300 g); 1/4 medium onion (38 g); 2 tablespoons olive oil; 1 tablespoon vinegar; 1/2 teaspoon salt

Appetizers - Warm tuna sandwich with salad by Bogdana M. - Recipia

Peaches from the salad end up beside warm tuna in this warm tuna sandwich with salad, pressed in the sandwich maker for three minutes. The bread warms through, while the salad with tomatoes, onion and watercress stays fresh and sweet-tart. I prefer the tuna broken into pieces that are still visible in the filling. Preparation: 20 minutes. Cooking: 8 minutes. Rest: not needed. Total time: 28 minutes. Serves: 4. Approximately 540 kcal and 25 g protein per serving.

Ingredients

For the sandwiches

2 cans tuna in oil (160 g each)
4 small baguettes
1 tablespoon light mayonnaise
1 tablespoon olive oil
1 teaspoon dried oregano

For the salad

1 head green lettuce (200 g)
20 g watercress
15 g fresh parsley leaves
4 canned peach halves
2 medium tomatoes (300 g)
1/4 medium onion (38 g)
2 tablespoons olive oil
1 tablespoon vinegar
1/2 teaspoon salt

Preparation

1. Wash the lettuce leaves, watercress and parsley, then dry them. Tear the lettuce into pieces and mix it with 20 g watercress and 15 g parsley leaves. 2. Drain the peaches and cut them into slices. Slice the tomatoes and cut the onion into thin strips, then add them to the salad. 3. Preheat the sandwich maker for 5 minutes, until hot. Drain and flake the tuna. Split the baguettes lengthwise, fill them with tuna and spread the mayonnaise over it. 4. Put the baguettes in the sandwich maker and press down gently. Leave them for about 3 minutes, until warmed through and the bread is lightly toasted. 5. Transfer the sandwiches to a platter, drizzle them with 1 tablespoon olive oil and sprinkle with dried oregano. 6. Dress the salad with 2 tablespoons olive oil, vinegar and salt, then toss gently.

Notes

Serve the sandwiches with the salad on the side; the peach and tomato bring a fruit salad to mind alongside lunch. For the filling, choose tuna in firm chunks so it doesn’t turn to paste when you flake it. If the peaches are very soft, cut them into thicker slices and pat them dry before adding them to the salad. The leaves can be washed and dried ahead of time, and the salad dressed when the sandwiches are almost ready. When I make all four servings for the same meal, I leave the salad on the side until the last few minutes. The baguettes can be replaced with 4 small gluten-free baguettes; regular bread contains gluten, tuna is fish, and mayonnaise may contain egg.