Tuna and roasted pepper sandwich

This takes the ol' tuna and mayo to a whole new level.
tuna sandwhich

Recipe from: 7/1/2003 12:00:00 AM
Preparation time: 15 min
Cooking time: 00:00


  • 1
    French loaf
  • 1
    red pepper, roasted and cut into strips
  • 1
    green pepper, roasted and cut into strips
  • 2
    cans ( 170 g each) tuna in brine, drained and flaked
  • 2
    large cloves garlic, crushed
  • 2
    parsley, finely chopped
  • 1
  • 2
    black pepper
  • 30
    olive oil
  • 1
    lemon juice
  • 1
    shredded lettuce leaves
Servings: Change Serving


Cut loaf in half lengthways. Place both halves, cut side up, on a board and spread with butter.

Mix red and green peppers with tuna, garlic, parsley, basil, black pepper and olive oil in a medium-sized bowl.

Place shredded lettuce in one of the bread halves, slice the hardboiled egg and place on top, then spoon tuna mixture on top and cover with the other half.

Cut the loaf cross-wise into four equal portions.


Read more on: fish/seafood


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Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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