The Sardinian Tuna Focaccia That Saved Me From Beach Hunger

One summer afternoon in Sardinia, after hours under the sun and salt air, I was starving. The kind of hungry that makes everything smell like the best food you’ve ever encountered.

We left the beach and headed to a nearby mall food court—nothing romantic, nothing picturesque. Just a simple panini stand with rows of sandwiches: panini, focaccia, fillings lined up behind glass.

I chose a tuna sandwich on thin focaccia. I remember watching the woman build it—spreading tuna filling, adding slices of tomato, a layer of cheese, maybe a sprinkle of herbs. Then she pressed it in the panini grill.

The bread crisped on the outside but stayed soft inside. The cheese melted into the tuna. The tomatoes warmed just enough to release their sweetness. When I took that first bite—crunchy crust, savory tuna melt, fresh herb aroma—it tasted like summer.

It wasn’t fancy. It wasn’t artisanal. It was just perfect for that moment.

When I returned home, I recreated it. I bake my focaccia thinner—not thick and fluffy, but light and sliceable. I mix tuna with herbs, a little seasoning, layer it with cheese and tomatoes, and toast in the oven since I don’t own a panini machine. It’s not Sardinia—but it’s close enough.

Some memories stay with you through monuments. Others stay through sandwiches.

This one stayed.

Ingredients: 

• 1 canned tuna pack in water

• 1 medium stalk selery

• 1/4 cup mayonaise

• 1/4 tsp salt

• 1/4 tsp ground black pepper

• a pinch paprika

• spring mix lettuce

• caramel onions

• mayonaise

• slices tomatoes

Steps: 

1. Squeeze all the water out by using paper towel then place tuna in container

2. Wash celery and dice the celery to a small cube

3. In a container mix tuna, selery and mayonnaise with salt, pepper and paprika

4. Prepare the focaccia bread

5. Assemble
   Slice focaccia horizontally.
   Spread tuna mixture on one side.
   Add tomato slices, cheese, and greens.

6. Press & Toast
   If you have a panini press use it.
   If not, heat a skillet over medium heat. Place the sandwich in the pan and press down with another heavy pan on top.

7. Cook Until Golden
   Toast until the bread is crisp and the cheese melts optional, about 3–4 minutes per side.

Final Result

Crispy outside. Melty inside. Salty tuna. Sweet tomato. Warm bread. Summer hunger satisfied.

And no, you don’t need a panini machine. Hunger is the best seasoning anyway.