Tuna Focaccia Sandwiches

Long popular in California's Italian communities, focaccia can be found today in virtually every corner bakery and neighborhood coffeehouse in the state.

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Michele Anna Jordan, author of California Home Cooking (Harvard Common Press, 1997), shares her tuna sandwich recipe that is perfect for a picnic, on the beach or in your own backyard.

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Servings : Serves 4

Ingredients

4 small Yukon or Yellow Finn potatoes
One 12x17-inch store-bought Focaccia
One 6 oz or 6 ½ -oz can tuna, drained
3 garlic cloves, peeled
1/4 cup mayonnaise
3 hard-boiled eggs, sliced
Kosher salt
Black pepper in a mill
2 cups salad greens or thin-sliced purple cabbage

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Directions

step 1Boil the potatoes in rapidly boiling salted water until they are tender - 15 to 20 minutes. Drain them and set them aside to cool slightly. Slice them thin.

step 2Cut the focaccia into 8 pieces of equal size.

step 3Combine, the tuna, garlic, and mayonnaise in a food processor, and pulse until the mixture is very smooth.

step 4Spread the tuna mayonnaise over the top of each piece of focaccia.

step 5For each sandwich, cover one piece of the focaccia with potato slices and the other piece with egg slices.

step 6Season both pieces with salt and pepper.

step 7Add greens, or cabbage, close to the sandwich, and cut in half.

step 8Serve immediately or wrap tightly in Saran™ Premium Wrap or a Ziploc® Brand Storage Bags and refrigerate until ready to serve.

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