Prep 20 mins
Cook 0 mins
I love tuna salad and this Italian tuna salad has taken the regular to special. If you cannot find imported canned tuna in olive oil, just replace with tuna packed in olive oil.
- 1⁄2 cup chopped flat leaf parsley
- 3⁄4 cup black olives, pitted and chopped (such as Gaeta, Calamata and Nicoise)
- 1⁄2 cup extra virgin olive oil
- 4 anchovy fillets, minced (optional)
- 3 garlic cloves, minced
- 1 1⁄2 tablespoons fresh lemon juice
- 1 tablespoon fresh thyme, chopped
- salt & freshly ground black pepper
- 6 ounces snow peas
- 2 (6 ounce) cansimported olive tuna packed in oil, drained (should read imported olive oil-packed tuna)
- 4 crusty rolls, halved or 1 baguette, halved, Four 6-inch slices
- 1 small red onion, thinly sliced
- 2 medium tomatoes, sliced 1/3-inch thick
- 4 hard-cooked eggs, sliced 1/4-inch thick
- Combine first 7 ingredients in a small mixing bowl. Season with salt and pepper.
- Blanch the snow peas for 1 minute in a small pot of boiling water. Drain and rinse under cold water. Pat dry. Slice snow peas lengthwise into 1/4" strips and toss with 1 tablespoon of the olive dressing.
- Separate tuna with a fork in a medium bowl. Add 6 tablespoons of the dressing and toss.
- Spread insides of the rolls or baguette pieces with the remaining dressing.
- On the bottom halves, arrange snow peas, then onion, then tomatoes, tuna. Top tuna with sliced eggs.
- Close sandwiches and serve.
These are dagwood-sized when you build them and surprisingly tasty. I wasn't sure how I'd like the tuna/egg combo but it worked out very well. used kaiser rolls for one sandwich and then had it 'deconstructed' with no bread as a salad. I liked the sandwich version a little better. DH like dit too and it was more than substantial enough for a summer's dinner. I used water-packed tuna by preference, curly Italian parsely by necessity and upped the garlic 'casue I can't help myself! lol
For being quick, this sure was full of flavor! I served this on a warm onion and poppyseed bagel and used calamata olives. I didn't really measure anything else, just tossed it all together. I have never tried olives with my tuna salad sandwiches before but it certainly went well here. I would make this again, just as I did today! I do think I would make ahead and let the tuna mingle with the dressing. I didn't eat the egg on mine but DH enjoyed them. Made for ZWT4.
Oh.... so, so good. I LOVE the addition of the parsley, lemon and thyme to the rest of the dressing! (So fresh!) I unfortunately did not have any anchovy or snow peas (dread!) but I am sure they would have been wonderful additions to this already perfect sandwich!!! A great recipe, NcMysteryShopper!