Ingredients
Scale
- 2 wheat or multigrain ciabatta rolls, split
- 2 (5-ounce) cans tuna packed in olive oil, lightly drained (about 8 ounces drained tuna)
- 3/4 cup roasted artichoke hearts, well drained, patted dry, and roughly chopped
- 1/4 cup pitted Kalamata olives, halved or roughly chopped
- 1 tablespoon extra-virgin olive oil, only if needed
- 1/4 teaspoon freshly ground black pepper
- 2 cups arugula, washed and dried thoroughly
- 1 1/2 tablespoons balsamic glaze, plus more to taste
- Salt only if needed after tasting
Instructions
- Lightly drain the tuna, leaving a little of the packing oil on the fish. Transfer the tuna to a medium bowl and break it into large flakes with a fork.
- Add the chopped roasted artichoke hearts and Kalamata olives. Fold gently so the tuna remains chunky.
- Add black pepper and, only if the mixture seems dry, up to 1 tablespoon extra-virgin olive oil. Taste before adding any salt.
- Split the ciabatta rolls. Leave them fresh, or lightly toast the cut sides if you prefer a crisper sandwich.
- Place 1 cup arugula on the bottom half of each roll.
- Divide the tuna-artichoke mixture evenly between the two sandwiches.
- Drizzle each sandwich with about half of the balsamic glaze.
- Close the rolls, press gently, and serve immediately for the best texture.
Notes
- This is a home copycat based on an archived public menu description and is not an official Buona recipe.
- If using water-packed tuna, drain it well and add about 1 tablespoon extra-virgin olive oil to the filling.
- Keep the filling refrigerated and use within 2 days for best quality.
- Assemble shortly before serving so the ciabatta stays firm.
- Nutrition is an estimate and varies with tuna brand, artichokes, olives, balsamic glaze, and roll size.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No Cook
- Cuisine: Italian-American
- Diet: Pescatarian