Tuna, pesto and olive focaccia

Tuna, pesto and olive focaccia
  • 0:10 Prep
  • 0:05 Cook
  • 2 Servings
  • Capable cooks

Featured in
Lunch recipes, Fish recipes


  • 180g can tuna in olive oil
  • 1 x 300g focaccia bread, halved, split
  • 1/4 cup semi-dried tomato pesto
  • 60g baby rocket
  • 1/4 cup (50g) balsamic onions, drained, sliced
  • 1/4 cup (40g) pitted kalamata olives, quartered


  • Step 1
    Preheat sandwich press. Drain and flake tuna, reserving 1 tablespoon of oil. Spread cut sides of focaccia with pesto. Top bases with rocket, tuna, onions and olives. Season with salt and pepper. Drizzle each with 2 teaspoons of reserved oil.
  • Step 2
    Sandwich with focaccia tops and place in sandwich press. Cook for 3 to 4 minutes or until toasted and heated through. Serve.

  • Author: Claire Brookman
  • Image credit: Ben Dearnley
  • Publication: Super Food Ideas

Source: taste.com.au


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