Ingredients:

  • 2 large Sweet Onions, finely sliced
  • 1 cup Roasted Red Peppers, drained and roughly chopped
  • 2 cloves Garlic, minced
  • 3 Tbsp Extra Virgin Olive Oil
  • 1 tsp Dried Oregano
  • Salt and Black Pepper, to taste
  • 3 (5 oz) cans High-Quality Tuna, packed in olive oil, drained (reserve 1 Tbsp oil)
  • 1/2 cup Mayonnaise (full-fat)
  • 1 Tbsp Fresh Lemon Juice
  • 2 tsp Capers, finely chopped
  • 2 Tbsp Basil Pesto
  • 1 tsp Dijon Mustard
  • 1 large loaf Italian Bread (Ciabatta or French Loaf)
  • 4 slices Provolone or Mozzarella Cheese (optional)

Instructions:

  1. Thinly slice the onions into uniform strips. Heat the olive oil in a heavy-bottomed pan over medium-low heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 25–30 minutes until deeply golden brown and caramelized.
  2. Stir in the minced garlic, chopped roasted red peppers, and dried oregano. Cook for an additional 5 minutes until fragrant. Transfer the hot aromatic mixture to a small bowl and allow it to cool completely (about 15 minutes).
  3. Thoroughly drain the tinned tuna, pressing out excess oil, but reserve about 1 tablespoon of the oil.
  4. In a large mixing bowl, combine the mayonnaise, Dijon mustard, pesto, lemon juice, and the reserved tuna oil. Whisk until smooth.
  5. Add the drained tuna (flaked lightly), the cooled onion/pepper mixture, and the chopped capers to the bowl. Gently fold all ingredients together. Season generously with fresh black pepper and adjust salt as needed.
  6. Cover the mixing bowl and refrigerate the tuna mixture for at least 30 minutes to allow the flavors to meld and deepen. This step is crucial for texture and taste.
  7. Slice the Italian loaf lengthwise. Lightly toast the bread slices for 2-3 minutes if desired. Generously spoon the chilled Tuna Genovese filling onto the bottom half of the bread.
  8. If making a melt, place slices of provolone or mozzarella cheese over the filling and briefly broil (grill) until the cheese is melted and bubbling. Top with the other half of the bread and slice into individual portions. Serve immediately.