Recipe by LifeIsGood
This is a French-inspired tuna salad sandwich, which is an adapted recipe from Sara Moulton. Cook time does not include hard boiling the eggs (you could do that ahead of time).
Top Review by Kiwi Kathy
A lovely satisfying lunch when you feel to inclination to whip up something a little different. I halved the recipe as there was just myself & DH and there was still some left over. I sub'd fresh dill for dried dill but otherwise followed the recipe. Made for Aussie / Kiwi Swap Feb 2014.
- 2 large eggs, hard boiled, cooled and peeled and chopped
- 1⁄4 lb green beans, trimmed
- 1 cup cherry tomatoes, quartered
- 1⁄4 cup fresh dill leaves, chopped
- 6 large lettuce leaves, chopped (I use romaine or boston)
- 1⁄2 cup mayonnaise (I like Hellmans)
- 1⁄3 cup kalamata olive, drained and pitted
- 1 tablespoon fresh lemon juice
- 12 ounces solid tuna in water
- kosher salt & freshly ground black pepper
- 8 slices of good bakery bread
Directions See How It's Made
- .Bring a pot of salted water to a boil and add the green beans. When the water comes back to a boil, take the green beans out and add to a bowl of ice water. Once they are cooled, drain them, pat dry and chop.
- Combine the mayo, olives and lemon juice in a food processor and process until just about smooth. Transfer this mixture to a bowl.
- Drain the tuna and stir it into the mayo mixture. Add the eggs, tomatoes, green beans, dill, and the salt and pepper (to taste) and mix together.
- Toast the bread slices. Divide the tuna onto 4 slices of the bread, top with lettuce and remaining bread slices.