The absolute best tuna sandwich, loaded with roasted red peppers, crunchy cucumbers, spicy radish sprouts, and a healthy smear of olive tapenade. A delightful combination of flavors and textures. Perfect for any meal!
1: Thinly slice cucumbers, salt lightly, and set aside on a paper towel while preparing other ingredients.
2: Preheat oven to 400°F to roast bell peppers. Place them in a small baking dish, drizzle with olive oil and season with salt. Roast until softened and blackened (about 20 minutes).
3: To make tuna conserva, season albacore tuna with salt, add to a saucepan with crushed red pepper, garlic, whole black peppercorns, bay leaves, and lemon peel. Cover with olive oil and cook on medium-low until cooked through (12-15 minutes). Remove from oil and discard aromatics.
4: Toast the bread slices.
5: In a medium bowl, combine tuna conserva with mayonnaise and green onions, and mash until fully combined (reduce amounts if using canned tuna).
6: Layer the sandwich by spreading tuna salad on one half of the bread, smearing olive tapenade on the other half. Add cucumbers on top of the tuna, then layer with roasted peppers and sprouts. Complete with the other half of the bread and serve.
