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

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.

FloridaNative April 10, 2012

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

loof September 13, 2009

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.

Sage April 24, 2007