Total Time
20mins
Prep 20 mins
Cook 0 mins

A lighter, fresher version from Cooking Light.

Ingredients Nutrition

Directions

  1. Combine olive oil and red wine vinegar in a small bowl; brush oil mixture evenly over 1 side of each bread slice.
  2. Combine tuna, tomatoes, olives, red onion, mayo, capers and pepper in a bowl.
  3. Place 1 lettuce leaf on four of the slices of bread.
  4. Top the lettuce evenly with tuna mixture and cover with the remaining bread slices.
Most Helpful

5 5

DH said this was especially good and he really enjoyed it. Easy to make and a definitely different take on tuna salad. Will certainly add this to the salad rotation for the summertime. Thanks for posting - made for Spring PAC 2012.

5 5

Very nice and different tuna sandwich! I left out the onion and used a regular minced tomato instead of sun-dried. I put mine on ciabatta bread and DH's in a wheat wrap. I thought the oil-and-vinegar and the fresh ground pepper made this sandwich special. Thanks for posting this recipe! Made for Fall PAC 2009

5 5

I served as a salad instead of on bread; we love tuna salad and this one is special. I served it for lunch with tomato slices, cheese and a roll.I made this for PAC; thanks for posting.