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6-1/2 oz chuck light tuna, drained and flaked 184 g
6 oz marinated artichoke hearts, drained, quartered 170 g
2 tbsp sliced pitted ripe olives 30 mL
2 tbsp sliced pimiento-stuffed green olives 30 mL
2 tbsp chopped pimiento 30 mL
2 tbsp capers, drained 30 mL
1 tbsp wine vinegar 15mL
1 clove garlic, minced 1
1/2 tsp dried basil, crumbled 3 mL
1/2 tsp dried oregano, crumbled 3 mL
2 tbsp olive or vegetable oil 30 mL
2-3 hard rolls 2-3
Gently stir together tuna, artichokes, olives, pimiento, and capers. Combine vinegar, garlic, basil, and oregano. Whisk in oil. Pour over tuna mixture and toss gently to coat thoroughly. split rolls horizontally; hollow out bottom portion slightly. Fill with tuna mixture. Top with remaining half of roll.
6 oz marinated artichoke hearts, drained, quartered 170 g
2 tbsp sliced pitted ripe olives 30 mL
2 tbsp sliced pimiento-stuffed green olives 30 mL
2 tbsp chopped pimiento 30 mL
2 tbsp capers, drained 30 mL
1 tbsp wine vinegar 15mL
1 clove garlic, minced 1
1/2 tsp dried basil, crumbled 3 mL
1/2 tsp dried oregano, crumbled 3 mL
2 tbsp olive or vegetable oil 30 mL
2-3 hard rolls 2-3
Gently stir together tuna, artichokes, olives, pimiento, and capers. Combine vinegar, garlic, basil, and oregano. Whisk in oil. Pour over tuna mixture and toss gently to coat thoroughly. split rolls horizontally; hollow out bottom portion slightly. Fill with tuna mixture. Top with remaining half of roll.