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

Managing Your Business
growth spurts

Whether inching along or in leaps and bounds, nearly all noncommercial segments are expected to see foodservice growth in 2018, according to Technomic’s 2017 U.S. Foodservice Industry data, powered by Ignite. But what stories do the numbers tell about the kind of year operators should expect—and why is that growth happening?

Ideas and Innovation
all-day breakfast

Every year around this time, the arbiters of culinary fashion predict how dining in restaurants will change once the New Year’s confetti is swept away. The poor dears, sweating up their all-black duds. Instead of struggling to read oolong leaves and animal entrails, all a true hipster need do is hang out in a noncommercial facility and note what’s already caught on there. If they’d done it two years ago, they’d have been hailed as savants for knowing all-day breakfast and the blurring of dayparts would reshape the mainstream dining-out market. The trend would be a bright spot for many a...

Industry News & Opinion

Italian food hall chain Eataly is making plans for a 2018 initial public offering in its home country, according to a report this week in Financial Times.

The company plans to list shares on the Italian stock exchange in Milan “as early as next year,” Eataly Executive Chairman Andrea Guerra told Financial Times .

Eataly is eager to expand the presence of its massive Italian food emporiums in the U.S., which have helped spur the growing food hall trend . The company has five locations here, with two in New York City and one each in Chicago, Los Angeles and Boston. Financial...

Industry News & Opinion

Students staffing the foodservice department at Rutgers University will soon get an hourly pay bump, as the New Brunswick, N.J., university is raising its wage for student workers to $11 an hour, philly.com reports.

The increase will go in effect Jan. 1 and will impact 13,000 students.

The fight to raise wages at the school was spearheaded by student group United Students Against Sweatshops (USAS), which is continuing to push the university to increase student wages to $15.

The fight for a $15 wage for student workers has spread at schools throughout the country,...

FSD Resources