Hold the Mayo Tuna Salad Sandwich
photo by LucyS-D
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 2 (340.19 g) can tuna in olive oil, drained and flaked
- 14.79 ml red wine vinegar
- 14.79 ml extra virgin olive oil, plus more for drizzling
- 4.92 ml grated lemon peel
- 9.85 ml fresh lemon juice
- 14.79 ml capers
- 29.58 ml diced red onions
- 29.58 ml finely chopped kalamata olives
- 14.79 ml finely chopped parsley
- salt
- fresh ground black pepper
- 8 slice seven-grain bread (or 1 baguette, cut into 4 pieces, each halved lengthwise)
- sliced avocado
- sliced tomatoes
directions
- In a bowl, mix together the tuna, vinegar, oil, lemon zest, lemon juice, capers, onions, olives, and parsley.
- Season to taste with salt and pepper (better to refrigerate overnight to let flavors blend).
- Make sandwich—place bread slices on work surface and drizzle lightly with olive oil.
- Layer the tuna salad on 4 slices, followed by avocado and tomato.
- Top with remaining bread, oil side down.
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