The Summer Sandwich with Tuna in a Can Rizzoli
- Ingredients 2 people
- Difficulty easy
- Ready in 25 minutes
Ingredients
- 2 cans Tuna in a Can with Olive Oil Rizzoli
- 4 slices Rustic bread
- 4 slices Smoked scamorza cheese
- 1 Red onion
- 1 tablespoon Brown sugar
- 1 tablespoon Balsamic vinegar
- a handful Fresh arugula
- 1 tablespoon Coarsely chopped walnuts
- to taste Extra virgin olive oil, salt and pepper
Products
Tuna Steak in olive oil
Process
How to make : The Summer Sandwich with Tuna in a Can Rizzoli- Caramelize the onions: Slice the red onion into rounds. In a skillet, cook it with a drizzle of oil, brown sugar and balsamic vinegar for 15-20 minutes over low heat until soft and glossy.
- Toast the bread: Cut the bread into slices and toast them in a frying pan (preferably a grill) or in the toaster oven until they are golden brown and crispy.
- Assemble the sandwich: On one slice of toast, arrange the scamorze slices, caramelized onions, slices of Rizzoli tuna, fresh arugula and chopped walnuts to give crunch. Close with the second slice of bread and press lightly.
- Optional: heat the sandwich. To slightly melt the scamorza cheese, you can repass the sandwich in a hot pan, pressing it lightly with a spatula or weight for 1-2 minutes per side.
