Hold the Mayo Tuna Salad Sandwich

The Ski House Cookbook

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2 (6 ounce) cans tuna in olive oil, drained and flaked
• 1  tablespoon red wine vinegar
• 1  tablespoon extra virgin olive oil, plus more for drizzling
• 1  teaspoon  grated lemon peel
• 2  teaspoons fresh lemon juice
• 1  tablespoon capers
• 2  tablespoons  diced red onions
• 2  tablespoons  finely chopped kalamata olives
• 1  tablespoon  finely chopped parsley
•  salt
•  fresh ground black pepper
• 8  slices  seven-grain bread (or 1 baguette, cut into 4 pieces, each halved lengthwise)
•  sliced avocado
•  sliced tomatoes

Directions

1. In a bowl, mix together the tuna, vinegar, oil, lemon zest, lemon juice, capers, onions, olives, and parsley.
2. Season to taste with salt and pepper (better to refrigerate overnight to let flavors blend).
3. Make sandwich—place bread slices on work surface and drizzle lightly with olive oil.
4. Layer the tuna salad on 4 slices, followed by avocado and tomato.
5. Top with remaining bread, oil side down.