Here’s a fusion of two favorites—a tuna sandwich and a Caprese salad—on our favorite sandwich bread, a baguette (photo #1).

The tuna salad is Italian-style and tangy, seasoned with oil and vinegar instead of mayonnaise.

Add to that creamy mozzarella, winey kalamata olives, and fresh basil and tomatoes, and you’ve got a winner.

Returning from our local farmers market this weekend with juicy heirloom tomatoes. handmade mozzarella and a crusty baguette, we made lunch with this recipe from DeLallo.

With all due respect to America’s top tuna-in-a-can brands, we far prefer Italiana brands like Tonnino (photo #2). The tuna is so fresh-tasting, that it never needs mayonnaise before placing on a sandwich.

Beyond the sandwich, there are more Caprese recipes below, including variations on the famous salad.
 
 
RECIPE: TUNA CAPRESE SANDWICH

Ingredients For 4 Sandwiches

For The Tuna Salad

 
For The Sandwich

 
Preparation

1. COMBINE the tuna in a bowl with olive oil, vinegar, and lemon juice. Season with salt and pepper to taste.

2. CUT the baguette in half lengthwise, and then cut it into four even pieces (or, slice the four rolls in half).

3. LAYER each sandwich as follows: tomato slices, tuna salad, mozzarella, drained balsamic tomatoes, and olives.

4. TOP each with a generous sprinkling of chopped basil, add the top half of the baguette and serve.
 
 
MORE CAPRESE RECIPES

[1] A delicious combination of textures and flavors (photo and recipe © DeLallo).

[2] Tonnino, top-quality premium tuna fillets in olive oil, available with different seasonings. Here’s our review (photo © Tonnino).

[3] Quality red wine vinegar makes a difference in a vinaigrette (photo © DeLallo).