A light lunch break that layers sourdough za’atar focaccia with pepperoncini tuna salad made from canned wild albacore tuna for lean protein and omega 3s, as well as homemade pickled beets!!

Ingredients you’ll need:

Focaccia
Olive Oil
Za’atar Seasoning
Sesame Seeds
Wild Albacore Tuna, liquids drained
Mayo
Pepperoncini, finely chopped
Pepperoncini Brine
Honey
Fresh Dill, chopped
Salt & Black Pepper, to taste
Basil Pesto
Pickled Beets
Baby Arugula

Substitutions for Focaccia when making sandwiches:

Soft & Fluffy Alternatives

Ciabatta
Brioche buns
Soft Italian rolls
Potato rolls

Chewy & Rustic Alternatives

Sourdough slices
Rustic country bread
Baguette (for smaller, crispier sandwiches) – my favorite!
Artisan boule slices

Cook with me!

Pepperoncini Tuna Salad & Za’atar Focaccia Sandwich with Pickled Beets

5 from 1 vote

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Prep Time20

Cook Time5

Total Time25

Servings:

Ingredients

1 batch Overnight Sourdough Focaccia
¼ cup Olive Oil
¼ cup Za’atar Seasoning
2 tbsp. Sesame Seeds
2 cans Wild Planet Foods Wild Albacore Tuna liquids drained
¼ cup Mayo
3 tbsp. Pepperoncini finely chopped
1 tbsp. Pepperoncini Brine
1 tbsp. Olive Oil
1 tbsp. Honey
1 tbsp. Fresh Dill chopped
Salt & Black Pepper to taste
Basil Pesto
Pickled Beets
Baby Arugula

Instructions

To Make the Za’atar Focaccia: Preheat oven to 425F. Line a large sheet pan with parchment paper.
Drizzle the parchment generously with olive oil, then transfer the overnight sourdough focaccia dough onto it. Grease your hands with olive oil to gently stretch out the dough to ½” thick.
Drizzle with more olive oil on top, then evenly sprinkle the za’atar seasoning and sesame seeds on the surface. Use your fingers to create dimples in the focaccia.
Bake for 18-25 minutes, rotating the pan halfway through baking, until deeply golden.
To Make the Pepperoncini Tuna Salad: In a bowl, add the two cans of tuna drained of any liquids. Use a fork to mash well. Add the mayo, chopped pepperoncini, brine, olive oil, honey, and chopped dill. Mix well. Season with salt and black pepper to taste.
To Make the Sandwich: Slice an individual slab of the focaccia, then slice in half lengthwise to create a top and bottom slice. Place on a sheet pan lined with parchment paper. Drizzle with olive oil to broil in the oven on HIGH for 1 minute or until toasted.
Layer the toasted bottom slice with basil pesto, pepperoncini tuna salad, baby arugula, and pickled beets. Sandwich with the top toasted slice to enjoy!

I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

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