Rustic sandwiches with tuna and grilled peppers
A quick and tasty lunch: crispy rustic bread filled with lemon-dressed tuna and oregano-scented grilled peppers. Perfect to enjoy hot or at room temperature.
25 min · easy
Ingredients
- 4 slices Rustic bread
- 160 g Drained tuna
- 2 Peppers (red and yellow)
- 2 tablespoons Extra virgin olive oil
- 1 clove Garlic
- 1 tablespoon Lemon juice
- 1 pinch Dried oregano
- to taste Salt
- to taste Black pepper
Instructions
- Wash and cut the peppers into strips, removing seeds and membranes.
- Heat a grill pan or griddle with a drizzle of oil and cook the peppers for 6-8 minutes, until tender and lightly browned. Season with salt and pepper.
- In a bowl, mix the drained tuna with extra virgin olive oil, lemon juice, finely chopped garlic, and oregano.
- Toast the bread slices on a griddle or in the toaster until crispy.
- Spread the dressed tuna on the bread slices, add the grilled peppers and close with another slice, or serve as an open bruschetta.
Chef's tip: For a more intense flavor, use quality tuna in olive oil and let the dressing rest for 5 minutes before filling. If you like, add a few capers or chopped olives.