Ingredients:

  • 2 cups packed Fresh Basil Leaves (for pesto)
  • 1/4 cup Pine Nuts, lightly toasted (for pesto)
  • 2 medium cloves Garlic, finely minced (for pesto)
  • 1/2 cup freshly grated Parmesan Cheese (for pesto)
  • 1/2 cup Extra Virgin Olive Oil (for pesto)
  • Salt and Black Pepper, To taste
  • 3 (5 oz) cans High-Quality Tuna (in oil), thoroughly drained (425 g)
  • 1/4 cup Mayonnaise (60 ml)
  • 2 Tbsp Red Onion, finely diced (30 g)
  • 1 tsp Fresh Lemon Juice (5 ml)
  • 1/4 cup Prepared Pesto (homemade or store-bought)
  • 4 Italian Sandwich Rolls or Ciabatta
  • 8 slices Provolone Cheese, thinly sliced (~120 g)
  • 1/2 tsp Dried Oregano

Instructions:

  1. Prepare the Pesto (If making homemade): Lightly toast the pine nuts in a dry pan until fragrant (about 2-3 minutes).
  2. Combine Ingredients: Pulse the basil, toasted pine nuts, garlic, and Parmesan in a food processor until coarsely chopped.
  3. Emulsify: With the motor running, slowly drizzle in the olive oil until a thick, bright green paste forms. Season generously with salt and pepper. Set aside.
  4. Prepare the Tuna Base: Press the canned tuna thoroughly in a sieve or colander to remove as much oil/liquid as possible. Transfer the drained tuna to a medium bowl and flake lightly with a fork.
  5. Mix the Genovese Filling: Add the mayonnaise, finely diced red onion, fresh lemon juice, and the prepared pesto (1/4 cup) to the flaked tuna. Fold all ingredients together until just combined. Taste and adjust seasoning.
  6. Prepare and Toast the Bread: Slice the Italian rolls or ciabatta lengthwise. Place the rolls cut-side up on a baking sheet. Lightly toast under the grill/broiler for 1-2 minutes until just golden brown to create a moisture barrier.
  7. Assemble Sandwiches: Divide the tuna mixture evenly among the four rolls, spooning it generously onto the bottom half of the bread.
  8. Add Cheese and Season: Lay two slices of Provolone cheese over the filling on each sandwich. Sprinkle the cheese lightly with dried oregano.
  9. Grill/Broil: Place the open-faced sandwiches under a preheated grill (broiler) on medium heat. Grill for 3–5 minutes, watching carefully, until the cheese is bubbling, gooey, and beginning to take on a few golden-brown spots.
  10. Finish and Serve: Carefully close the sandwiches. Slice diagonally and serve immediately while the cheese is still molten.