Italian Tuna Salad with Avocado and Mozzarella Sandwich

 

                Tuna is mixed with vinaigrette instead of mayonnaise for sandiches. Mozzarella cheese and avocado take the edge off the briny tuna and capers, for a perfectly balanced and interesting sandwich.

Makes 2 sandwiches

• 2 Ciabatta rolls
• 3 tablespoons olive oil
• 2 teaspoons white wine vinegar
• 1 teaspoon Dijon mustard
• 1 small garlic clove, put through a garlic press
• ¼ teaspoon salt
• Ground black pepper
• One 6-ounce can imported olive oil-packed Italian tuna, drained well
• 1 tablespoon capers, drained and rinsed
• ½ small avocado, peeled, pitted, and cut into ½-inch-thick slices
• 3 ounces fresh mozzarella, sliced into ¼-inch-thick pieces

1. Heat a panini or sandwich press.
2. Split each Ciabatta roll in half.
3. Whisk together the olive oil, vinegar, mustard, garic, salt, and pepper to taste in a small bowl.
4. Combine the tuna and capers in a medium bowl ; drizzle the dressing over the tuna and mix well to combine.
5. Arrange the avocado slices on the bottom half of each roll ; arrange the tuna on top of the avocado and lay the mozzarella slices on top of the tuna.
6. Top the sandwiches with the top halves of the rolls.
7. Put the sandwiches on the press, pull the top down, and cook until they are browned and crisp and the cheese is melted, 5 to 7 minutes.
8. Carefully remove from the press and serve immediately.

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