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Avocado & Tuna Salad Trapizzino

Menu PartSandwich/Wrap

Roman Candle Baking Co.
Portland, Ore.

Trapizzino, a cross between pizza and panini, is typically sold as an Italian street food. The sandwich is composed of focaccia or a similar thick bread that’s stuffed with a filling. At Roman Candle Baking Co. the kitchen creates a filling of tuna mixed with avocados, pickles and eggs. A roasted scallion vinaigrette is brushed on the bread before it’s stuffed with the tuna mixture.


Tuna salad
24 soft-boiled eggs
60 oz. canned albacore tuna, drained
½ cup Dijon mustard
1 jar (12 oz.) bread and butter pickles, drained
¾ cup Sauvignon Blanc wine vinegar
1½ cups olive oil
12 ripe avocados, roughly mashed
Kosher salt and pepper, to taste
Shredded romaine lettuec
12 trapizzino loaves or focaccia breads, halved

Scallion vinaigrette
1 bunch scallions
1 ½ cups olive oil
1 cup Sauvignon Blanc wine vinegar
Kosher salt and pepper, to taste


1. For tuna salad: In large bowl, crush eggs with fork. Mix in tuna, mustard, pickles, oil and vinegar until well mixed. Gently fold in avocados. Season with salt and pepper to taste.
2. For scallion vinaigrette: Roast scallions in 375 F. oven until very dark. Transfer to food processor or blender; add vinegar, olive oil and salt and pepper to taste. Process until pureed and well blended.
3. For each sandwich, combine 5-6 ounces tuna salad with 1½ ounces romaine lettuce. Form a pocket in bread and toast lightly. Rub scallion vinaigrette on inside of bread and stuff with tuna mixture.

Photo courtesy of Avocados from Mexico

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