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    You are in: Home / Recipes / Hold the Mayo Tuna Salad Sandwich Recipe
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    Hold the Mayo Tuna Salad Sandwich

    Hold the Mayo Tuna Salad Sandwich. Photo by threeovens

    1/1 Photo of Hold the Mayo Tuna Salad Sandwich

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    ratherbeswimmin''s Note:

    The Ski House Cookbook

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    Units: US | Metric


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

    Ratings & Reviews:

    • on October 26, 2009


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 07, 2012


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 24, 2012

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

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Hold the Mayo Tuna Salad Sandwich

    Serving Size: 1 (295 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 587.3
    Calories from Fat 195
    Total Fat 21.7 g
    Saturated Fat 3.5 g
    Cholesterol 55.1 mg
    Sodium 1145.0 mg
    Total Carbohydrate 36.6 g
    Dietary Fiber 6.4 g
    Sugars 5.5 g
    Protein 58.3 g

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