Tuesday, 18 March 2008

Spicy Tuna Salad for Sandwiches

4 large roasted red peppers, patted dry
* (see roasting instructions below)
4 170-g cans flaked white tuna packed in water, drained very well

1/4-1/2 cup chopped pecans

1 tbsp olive oil

1 - 3 garlic cloves
1/4 - 1/2 tsp hot-red-chili flakes

1/8 - 1/4 tsp salt

1/4 - 1/2 cup crumbled feta

bibb lettuce

  • Place tin foil on a baking sheet and then uncut peppers on tin foil.  Bake 20 minutes at 350 F, then turn and 20 minutes more, than turn and 20 minutes more. 
  • Note:  This can be done the day before and then peppers refrigerated until the next day.
  • Break up Tuna in a bowl with a fork.
  • Remove stem insides of peppers and cut into quarters.  Pat dry.
  • Whirl the roasted peppers, pecans, oil, garlic, chili flakes, salt and feta in a food processor until smooth. 
  • Stir into tuna.
  • Top with lettuce in sandwich with preferred breads or buns.
  • Note:  This makes LOTS!  Terrific for a large picnic or gathering.  Place in bowl with lettuce in another bowl and let people make their own sandwiches.