Lemony Artichoke & Caper Tuna Salad Sandwiches

Lemony Artichoke & Caper Tuna Salad Sandwiches
Photo by Scott Phillips


  • 1 ripe heirloom slicing tomato, cut into 6 slices
  • 6 leaves lettuce (such as romaine, red leaf, or Boston), washed and dried
  • ¼ cup fresh lemon juice
  • 12 slices sourdough bread, lightly toasted
  • 1 lb. fresh tuna filet (I prefer albacore)
  • 2 Tbs. drained nonpareil capers, rinsed
  • 2-½ cups extra-virgin olive oil; more if needed to cover the fish during cooking
  • + 2 more ingredients
    • 1 14-ounce can water-packed artichoke hearts, drained, rinsed, and coarsely chopped
    • Kosher salt and freshly ground black pepper

Cut the tuna into even 3- to 4-inch pieces. In a deep saucepan, wide enough to hold a few tuna pieces without crowding and deep enough to contain the poaching oil without spilling when the tuna is submerged, heat the olive oil over medium heat until an instant-read thermometer inserted into the o...

View full recipe at Fine Cooking


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