Pepperoncini Tuna Salad & Za’atar Focaccia Sandwich with Pickled Beets
- Total time
- 25 min
- Serves
- 2
Ingredients
- 1 batch Overnight Sourdough Focaccia
- ¼ cup Olive Oil
- ¼ cup Za’atar Seasoning
- 2 tbsp. Sesame Seeds
- 2 cans Wild Planet Foods Wild Albacore Tuna (liquids drained)
- ¼ cup Mayo
- 3 tbsp. Pepperoncini (finely chopped)
- 1 tbsp. Pepperoncini Brine
- 1 tbsp. Olive Oil
- 1 tbsp. Honey
- 1 tbsp. Fresh Dill (chopped)
- Salt & Black Pepper (to taste)
- Basil Pesto
- Pickled Beets
- Baby Arugula
Steps
- 1
To Make the Za’atar Focaccia: Preheat oven to 425F. Line a large sheet pan with parchment paper.
- 2
Drizzle the parchment generously with olive oil, then transfer the overnight sourdough focaccia dough onto it. Grease your hands with olive oil to gently stretch out the dough to ½” thick.
- 3
Drizzle with more olive oil on top, then evenly sprinkle the za’atar seasoning and sesame seeds on the surface. Use your fingers to create dimples in the focaccia.
- 4
Bake for 18-25 minutes, rotating the pan halfway through baking, until deeply golden.
- 5
To Make the Pepperoncini Tuna Salad: In a bowl, add the two cans of tuna drained of any liquids. Use a fork to mash well. Add the mayo, chopped pepperoncini, brine, olive oil, honey, and chopped dill. Mix well. Season with salt and black pepper to taste.
- 6
To Make the Sandwich: Slice an individual slab of the focaccia, then slice in half lengthwise to create a top and bottom slice. Place on a sheet pan lined with parchment paper. Drizzle with olive oil to broil in the oven on HIGH for 1 minute or until toasted.
- 7
Layer the toasted bottom slice with basil pesto, pepperoncini tuna salad, baby arugula, and pickled beets. Sandwich with the top toasted slice to enjoy!
Source: abrightmoment.com·Own this recipe or photo? Request removal