Tuna with Everything-but-the-Kitchen-Sink, Hold-the-Mayo, Stuffed Bread was easy enough for an evening meal, but seemed a bit labour-intensive for a sandwich. The filling was made with tinned tuna (in oil), capers, olives, sun-dried tomatoes, artichoke hearts, red onion, spinach, basil, parsley, lemon zest and juice, mixed with olive oil and black pepper. The baguette was warmed and crisped in the oven, then split and hollowed out a little. An unexpected bonus for the sandwich maker is getting to eat the removed pillowy bread from the baguette. The filling was piled up on the bread, the top of the bread replaced, and the sandwich squished. To avoid spillage, one end of each sandwich was wrapped in a paper towel.
This is a reasonably sandwich; it is rather upscale, a fare cry from tuna with mayonnaise and sweetcorn. The lemon zest and juice made for a very strong citrus flavour, one which dominated virtually everything else. The sun-dried tomatoes added a pleasant sweetness to an otherwise salty zesty meal. The olives, capers and artichoke hearts all became a bit much of a salty muchness, and the subtleties of the herbs were overpowered by the lemon. In fairness though, I did use a pretty enormous lemon. Having said all that, overall this was a good sandwich, but maybe more of a special occasion type of snack. Too much chopping by far for a quick bite.
I am cutting this short to spend some time with our prisoners visitors, as finally the kids seem on good form again and the adults are all awake after 10pm. Tomorrow we will be having Chopped Antipasto Stuffed Bread. Lunch please.