This was excellent. The only difference is I used fresh tuna instead of canned, but I doubt that will make a big difference.
pretty good sandwich. the vinegar mixture really compliments the flavors of the rest of the ingredients. next time i think i'll skip the capers and add some cheese.
Had this the other day for lunch and it was outstanding! A very good combinations of flavours. The only change I made was to add some toasted pine nuts for texture. Oh, I also hollowed out some of the soft bread to make a "pocket" for the filling. Little less messy that way, and I add the bread to my ongoing breadcrumb collection.
This sandwich was good and a nice change from the regular way we make tuna. I left out the capers, because I'm not a big caper fan. I thought the red-wine vinegar was a little over powering, so next time I will use only a 1/4 cup vinegar, or perhaps try balsamic vinegar as you suggested!
I made it with fresh tuna and balsamic vinegar today: wow! Great way to use up leftovers!
This sandwich was amazing! The vinegar and oil really complemented the sandwich well - I would consider using a citrus vinegar next time to jazz it up a bit. I used fresh baby mizuna for my greens - bomb! I topped it all off with a little bit of fresh ground sea salt and pepper and my usual 45 minute lunch was over in 15!
My tuna-and-mayo-on-toast-loving boyfriend told me this was the best tuna he ever ate. So simple, but it seems kinda of fancy when you're eating it! Thanks for a new twist on an old classic!
sounds great. I would add some freshly grated lemon peel and juice in stead of the vinegar though. yum!
Excellent! I added chopped Italian flat-leaf parsley and it made it better