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Ingredients

  • 1 1/4 small red onion, very thinly sliced or 2 fat spring onions
  • 2 large crusty rolls (such as sourdough or ciabatta)
  • 170 g can tin tuna in oil, drained and roughly flaked
  • 2 tbsp olive oil
  • 2 tsp lemon juice
  • 1 large, hard-boiled egg, shelle and sliced
  • 2 medium tomatoes, sliced
  • 8 pitted black olives, sliced (optional)

Method

  1. If using red onion then it’s a good idea if you can to soak it in iced water for 30 minutes to make it taste a little milder. Drain and pat dry with a clean tea towel or kitchen paper.
  2. Meanwhile, slice off the top of the rolls. Carefully scoop out the bread inside the rolls, leaving a wall of crust about 2 or 3 mm thick (you need, in effect, two bowls made from bread rolls)
  3. Put the tuna in a bowl. Whisk together the olive oil and lemon juice and season well with salt and pepper then drizzle the dressing over the tuna and toss gently.
  4. Put half of the tuna in the base of the rolls and pack it down tightly. Add a layer of egg, and press down as firmly as possible without crushing the egg. Add a layer of sliced tomato, sliced onion, and then the olives (if using).
  5. Finally add the remaining tuna and press down the filling gently so that the filling is just inside the roll. Spoon on any dressing from the tuna that may be left in the bowl.
  6. Replace the lid of the rolls and wrap each one tightly in plastic wrap. Refrigerate for a minimum of 2 hours and up to overnight if you have the time. To serve, unwrap the rolls and cut each one in half.
  7. They are quite filling, so each roll should serve two people and when you cut them in half you will see all the layers.
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