Published: by Absolutely Recipes, in the Fish & Seafood recipes category.

Tuna and Artichoke Pressed Sandwich Recipe.

Ingredients:

1 (7-ounce) can tuna in oil, undrained (or chunk light tuna in water, drained and mixed with 1 TBSP olive oil)
1 (6-ounce) jar marinated artichoke hearts, undrained
Zest and juice of 1 lemon
Kosher salt and freshly ground pepper to taste
1/2 thin 18-inch baguette, sliced lengthwise, interior crumb removed
6 to 8 whole basil leaves

Recipe Instructions:

In a medium bowl, combine the first four ingredients.
Fill the baguette with the mixture, scatter the basil leaves on top.
Close the baguette and wrap it tightly in waxed paper, then in aluminum foil.
Place the sandwich at the bottom of the cooler so the weight of the other contents compresses the sandwich and allows the juices to soak into the bread.

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