17.5 ounce can Island Trollers Albacore, undrained
1teaspoonolive oil or light tasting oil of your choice
1large sweet yellow onionsliced
pinchof Kosher salt
2Sourdough Hoagie Rolls
Small amount of salted butter at room temperature
Place undrained Island Trollers tuna in a small bowl and flake apart, mixing tuna juices into the tuna. Set aside.
Heat oil in a large pan over medium heat. Add the onions, season with salt, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes. If the onions start to burn, add a little water to slow the cooking down.
While the onions caramelize, if the hoagie rolls aren’t cut open, cut them ¾ of the way through so you can open them up, but don’t cut all the way through the bread. Lightly spread butter on the inside of each Hoagie Roll. Heat a large skillet, preferably a well-seasoned iron skillet, over medium heat. Place roll, buttered side down, in skillet and cook until golden brown. Set aside.
Once onions have turned caramelized, stir tuna into the onions and heat through, about 3 minutes. Split tuna mixture into two areas in the pan, and top each with 2 slices provolone cheese. Turn heat down, and cover pan, cooking until cheese is melted, about 3-5 minutes. Scoop up the tuna onion mixture and place on the Hoagie Rolls. Devour!
Makes 2 big sandwiches that will feed two hungry people or four regular people A note on the calorie calculator here, it seems to be off. By my calculations, these sandwiches have about 680 calories each.
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