Grilled Yellowfin Tuna Salad Sandwich

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
American
Serves: 
10 servings

A twist on the tuna salad sandwich, this version features balsamic vinaigrette, chopped anchovy, olives, garlic, whole-grain mustard and red and yellow peppers.

Ingredients

31⁄2 oz. balsamic vinaigrette
1 tbsp. chopped anchovy fillets
1⁄2 oz. julienned niçoise olives
1 tsp. whole-grain mustard
21⁄4 tsp. minced garlic
1 tsp. basil chiffonade
1 tsp. chopped thyme
1 tsp. chopped oregano
1 tsp. chopped chives
11⁄4 lb. yellowfin tuna, grilled, cooled
10 oz. diced roasted red and yellow peppers
10 slices whole-wheat bread
10 spears Belgian endive
4 oz. thinly sliced red onion
10 radicchio leaves
3 oz. frisée

Steps

1. For dressing, whisk together vinaigrette, fillets, olives, mustard, garlic, basil, thyme, oregano and chives.

2. Break tuna into chunks by hand; combine with peppers. Add dressing and toss gently until combined.

3. Toast bread and cut slices diagonally in half.

4. For each portion, place toast triangle in center of plate. Top with 1 endive spear, 1 red onion slice, and 2 ounces tuna mixture.

5. Place second slice of toast on top of tuna so that corners of second toast point opposite those of base piece. Top with 1 radicchio leaf, some frisée and 1 oz. tuna.

Recipe by The Culinary Institute of America 

More From FoodService Director

Sponsored Content
Mrs. T’s pierogies

From Mrs. T’s Foodservice.

Today’s college and university students demand customization, but they also seek out creative riffs on familiar dishes, making comfort food an area of opportunity for college & university operators.

This is especially true as more restaurants across all sectors add comfort-food favorites such as meatloaf, potato tots and loaded fries to menus.

Operators are already starting to see how a comforting, customizable ingredient such as pierogies meets those needs: Menu mentions of pierogies as an entree are up 9.3% over the last two years,...

Sponsored Content
local produce

From WinCup.

Today’s students care deeply about sustainability—much more so than the general population. For them, sustainable practices are visit drivers. What’s more, some 57% of students are willing to pay more for sustainable foods, according to Technomic’s recent College & University Consumer Trend Report . Sustainable claims drive visits, especially for young consumers: Some 31% of Gen Zers say they’re more likely to visit restaurants that try to be sustainable.

Students are looking for foodservice operations with comprehensive sustainability programs, and...

Industry News & Opinion

Mayfield High School in Mayfield, Ohio, has opened a coffee cart in its cafeteria, The News-Herald reports .

Open throughout the day, the cart sells 12-ounce cups of coffee for $2 each. Students were able to taste-test some of the offerings and were also involved in choosing the cart’s name.

The drinks are made with low-fat milk and unsweetened flavor syrups, and soy milk is on hand for those with allergies. To encourage more breakfast participation, the school gives students 50 percent off coffee when they also buy a breakfast item. Additionally, the cart is stationed next...

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

FSD Resources