Tuna and Artichoke Cooler-Pressed Sandwiches

Ingredients for Tuna and Artichoke Cooler-Pressed Sandwiches

• 1 (200g) can Italian tuna in oil, undrained (or chunk light tuna in water, drained and mixed with 1 tablespoon olive oil)

• 1 (170g) jar marinated artichoke hearts, undrained

• Zest and juice of 1 lemon

• Kosher salt and freshly ground pepper to taste

• 1/2 thin 18-inch baguette, sliced lengthwise, interior crumb removed

• 6 to 8 whole basil leaves

How to make Tuna and Artichoke Cooler-Pressed Sandwiches

1. In a medium bowl, combine the first four ingredients.

2. Fill the baguette with the mixture, scatter the basil leaves on top.

3. Close the baguette and wrap it tightly in waxed paper, then in aluminum foil.

4. Place the sandwich at the bottom of the cooler so the weight of the other contents compresses the sandwich and allows the juices to soak into the bread.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.