Mediterranean Tuna Sandwiches

Total Time
Prep 10 mins
Cook 0 mins

This is adapted from Cooking Light magazine. It doesn't say to toast the bread but I did. I just found out someone else had this posted already so I'm changing it to my version. I can imagine eating this wrapped in lettuce leaves or as a tortilla wrap too. It is good with and without the mayo. YUM!

Ingredients Nutrition


  1. Toast bread if desired.
  2. Combine olive oil and vinegar in a small bowl; brush oil mixture evenly over 1 side of each bread slice or inside pita pockets.
  3. Combine tuna and the rest of the ingredients (except lettuce).
  4. Place 1 lettuce leaf on each of 4 bread slices.
  5. Top the lettuce evenly with tuna mixture, and cover with remaining bread slices.
  6. Serve immediately.
Most Helpful

5 5

T darlink, these were JUST great! I LOVED the whole blend of ingredients and we wolfed these down for lunch with salad! A wonderful and VERY tasty tuna salad recipe that was just that bit different! Merci! FT:-)

5 5

I followed instructions as listed using the green olives and red onions options and served this in pita pockets. Man it was delicious!!!! Wowsers, I can't wait to have the leftovers for lunch tomorrow. Thanks for posting this. Made for Europe on a plate is in Italy Tag game at Kittencalskitchen's Forum

4 5

I guess I'm too much of a traditionalist in tuna salads, but thought this had a few too many things going on. It was very flavorful, and will try it again, maybe leaving out an ingredient. And I think I probably used a little too much mayo, so will cut that down as well. I do think the toasted balsamic toast was a good way to go with the bread! Thnx for posting, Engrossed. Made for KcK's Forum.