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Fabulous French tuna sandwich




Source of Recipe


First published in Chatelaine's 04/2003 issue


List of Ingredients




4 onion or kaiser buns, halved
2 tsp (10 mL) olive oil
1 large onion finely chopped
1/4 tsp (1 mL) each granulated sugar, salt and ground black pepper
1 to 2 tbsp (15 to 30 mL) white vinegar
2 tsp ( 10 mL) dried tarragon leaves
1/3 cup (175 mL) mayonnaise, preferably light
2 tbsp (30 mL) pitted finely chopped black olives (optional)
2 sun-dried tomato halves, packed in oil, finely chopped
170 g can chunk light tuna, drained
2 cups (500 mL) chopped spinach or arugula



Recipe



1. Heat oil in a medium-size frying pan. Add onion. Sprinkle with sugar, salt and pepper. Stir often over medium heat until onion turns golden, 5 min. Add 1 tbsp (15 mL) vinegar and tarragon. Stir constantly until liquid has evaporated, 1 min. Taste, then add more vinegar, if needed. Remove from heat. In a large bowl, stir mayonnaise with olives and tomatoes. Stir in onion mixture. Crumble in tuna. Stir in spinach. (If making ahead, cover and refrigerate tuna mixture up to 2 days.) Spoon over base of each bun. Top with bun lids. Serve or wrap and refrigerate. Sandwiches keep well, wrapped and refrigerated, up to 1 day.