- 1 teaspoon anchovy paste
- 1/4 cup extra-virgin olive oil
- 1/4 cup pitted chopped burgundy olives, oil cured or kalamata
- 1/2 small red onion, grated
- 2 ribs celery, minced
- 4 can or jarred tuna, drained and flaked
- 1 lemon, juiced
- Freshly ground black pepper
- 2 tablespoons softened butter
- 4 pita pockets
- 8 ounces fontina cheese, thinly sliced or shredded
In a large bowl, combine the anchovy paste with extra-virgin olive oil. Add the olives, onions, celery, tuna, lemon juice and pepper, to taste, and toss to combine. Lightly butter each side of the rolls, and toast on each side under the broiler. Fill the rolls with the tuna salad and top with cheese.
