Hold the Mayo Tuna Salad Sandwich

Total Time
Prep 30 mins
Cook 0 mins

The Ski House Cookbook

Ingredients Nutrition


  1. In a bowl, mix together the tuna, vinegar, oil, lemon zest, lemon juice, capers, onions, olives, and parsley.
  2. Season to taste with salt and pepper (better to refrigerate overnight to let flavors blend).
  3. Make sandwich—place bread slices on work surface and drizzle lightly with olive oil.
  4. Layer the tuna salad on 4 slices, followed by avocado and tomato.
  5. Top with remaining bread, oil side down.
Most Helpful

This was a delicious change for my work lunch. Very filling with loads of different flavors and textures. I substituted a couple of scallions for the red onion and served on rustic Italian rolls.

StickyToffee October 26, 2009

Excellent! I've made it twice, once with sourdough, once with lettuce "wraps".... any kind of onion works, I'm sure, but we preferred the scallions. Thanks!

DeeCooks August 06, 2012

Thanks you so much for ths great way to hold the mayonnaise!

holdthatmayo May 24, 2012