Using fresh tuna instead of canned takes the classic tuna sandwich to a whole new level. In this jazzed up variation — it makes a great use of leftover tuna steaks — the tuna is mixed with artichoke hearts, sun dried tomatoes, and basil.
Served open faced and topped with lots of melted fontina, this sandwich is hearty and delicious. To take a look at the recipe, read more. 2 garlic cloves, 1 cut in half Serves 4.
1/2 teaspoon coarse salt, plus more for seasoning
1 teaspoon zest plus the juice of 1 lemon
One 14-ounce can quartered artichoke hearts, drained well and patted dry on paper towels
One 12-ounce can water-packed tuna, drained and flaked or 1 cup flaked, cooked fresh tuna
1/4 red onion, finely chopped
2 celery ribs, finely chopped
10 sun-dried tomatoes, thinly sliced
10 fresh basil leaves, thinly sliced (about 1/2 cup)
1/4 cup extra-virgin olive oil
Freshly ground pepper
Four 1-inch-thick slices of crusty bread
1 cup chopped arugula
1/2 pound Italian Fontina cheese, sliced
2 garlic cloves, 1 cut in half