Tuesday, March 9, 2010

Toasted Tuna Hoagies with Parmesan and Artichoke Hearts

Not your everyday tuna and mayo on Wonder bread. 

3 pouches of water packed white albacore tuna
3-4ounces of grated Parmesan cheese (real Parm - nothing from a can!)
3-4 ounces of California style marinated artichoke hearts coarsely chopped
2 Tbsp. good quality mayonnaise
2 12-inch hoagie rolls
1 ½ tsp. lemon juice
1/2 tsp. kosher salt
1/2 tsp. fresh cracked black pepper

The Method
Turn oven onto broil. Cut hoagie rolls in half lengthwise and tear out a portion of the middle of each half. Drizzle each half with 1-2 tsp. of extra virgin olive oil or oil from the marinated artichoke hearts. Sprinkle with a pinch of kosher salt and fresh cracked black pepper. Mix tuna, mayo, Parmesan, lemon juice, kosher salt and black pepper. Spread mixture over two of the split hoagie roll halves and top mixture with artichoke hearts.  Place loaded and plain hoagie roll halves into oven on medium or upper rack and broil for 1-2 minutes until bread turns golden brown and remove. Assemble sandwiches and cut into 3-inch sections. Serve while warm.  Serves 4-8. 

Food for Thought
Tearing out the middle of your hoagie roll is always a good idea because is makes any sandwich easier to assemble and handle.  Furthermore, for those who are carb-conscious, it eliminates a lot of unecessary, cheap calories.  Finally, if your are like many people who have grown up in a land-locked region, fish is not part of your daily diet.  Still, the Omega 3s and other fatty acids found in fish are great for everything from cholesterol management to dry eye therapy.

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