Focaccia sandwiches with tuna and carrot

Focaccia sandwiches with tuna and carrot

Total: 25 min. | Active: 15 min.
lactose-free
Nutritional value / piece: 513 kcal
, Fat: 25 g
, Carbohydrate: 53 g
, Protein: 16 g

Ingredients

6 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Carrots

3 tbsp red wine vinegar
2 tbsp water
1 tbsp icing sugar
2 pinch salt
250 g carrots, strips cut off using a peeler

Tuna mixture

1 tin pink tuna in oil (approx. 200 g), drained
120 g mayonnaise
1 shallot, finely chopped
2 tbsp preserved ginger, finely chopped
¼ tsp salt
a little pepper

Sandwiches

660 g focaccia, cut into sixths
20 g rocket
80 g pitted green olives, cut in half
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How it's done

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Carrots

Pour the vinegar into a small pan along with all the other ingredients up to and including the salt, bring to the boil. Remove the pan from the heat. Add the carrots, mix, leave to infuse for approx. 10 mins. Drain the carrots.

Tuna mixture

Place the tuna in a bowl along with all the other ingredients up to and including the pepper, mix well.

Sandwiches

Cut the focaccia in half crosswise. Spread the tuna mixture over the cut surfaces, spread the rocket, olives and carrots over the bottom halves of the focaccia, cover with the top halves of the focaccia.

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