Tuna sandwich
If you hear me, go your back. Go your knees, baby. Shake it to the max. I need you at least 10 of your face to the max. Please just rewind. Let me shake it to the max. Take it to the max. Take it to the max. Take it to the max. Please just rewind. Let me take it to the max.
This isn’t your average tuna sandwich. This is an Italian panino — with yellowfin tuna, fresh basil, and a creamy homemade basil mayo.
Yellowfin tuna (tonno pinna gialla) is rich, meaty, and full of flavor — perfect when lightly seared. But here’s the best part: this recipe works great even with high-quality canned tuna or raw tuna tartare if you’re going fresh and cold.
In Italy, a panino isn’t just a sandwich — it’s a craft. Few ingredients, done right.
Make it for 2:
– 2 panini rolls
– 2 tuna steaks (or use good canned tuna or tuna tartare)
– 2 tomatoes
– 1/4 onion
– Fresh basil leaves
– Olive oil, salt, pepper
Basil Mayo:
– 1 egg
– 200ml vegetable oil
– 1 tbsp vinegar
– 1/2 lemon
– Pinch of salt
– Fresh basil
Steps:
Blend mayo ingredients until smooth. Set aside.
Dice tomatoes and slice onion into thin rings. Toss with olive oil, salt, pepper, basil. Let sit.
If using tuna steak, brush with oil, season, and sear ~1.5 min per side.
If using canned tuna: drain and lightly break up.
If using tartare: season lightly with oil, salt, lemon zest.
Toast the inside of the bread.
Assemble: basil mayo, tuna, tomato-onion mix. Close and enjoy.
Save this if you love real Italian flavor — whether you sear it, crack open a can, or go raw.