Ingredients
- 2 slices Sourdough Loaves
- 2 cans Cento Tuna Fish in Olive Oil (5 oz), drained
- 1 can Cento Quartered Artichoke Hearts (14 oz), drained and chopped
- ¼ cup Red Onion, thinly sliced
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 2 tbsp Cento Red Wine Vinegar
- ¼ cup Parmesan Cheese, flaky
- Arugula, to taste
- ¼ cup Cento Sliced Pepperoncini, drained
Directions
Begin by toasting slices of sourdough bread to your desired level of crispiness. Open and drain cans of tuna, flake the tuna into a mixing bowl, and artichokes. Add thinly sliced red onion for a burst of flavor. Season the mixture with salt and ground black pepper to taste, and drizzle red wine. Gently toss all the ingredients to combine them well. Serve the tuna and artichoke salad on top of the toasted sourdough and cover with parmesan. Bake until melted then top with garnish of arugula and pepperoncini. Serves 2.
