Hold the Mayo Tuna Salad Sandwich

Submitted by ratherbeswimmin

"The Ski House Cookbook"

 

• Ready In: 30mins
• Ingredients: 14
• 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.

Reviews

[StickyToffee]

This was a delicious change for my work lunch. Very filling with loads of different flavors and textures. I substituted a couple of scallions for the red onion and served on rustic Italian rolls.

 

[ChicagoLarry]

Dry as a bone. Doubled the olive oil to make it wetter. Too much lemon; will reduce it to half next time. Committed the unpardonable sin: I added half a cup of mayo, and then it was pretty good.

 

[DeeCooks]

Excellent! I've made it twice, once with sourdough, once with lettuce "wraps".... any kind of onion works, I'm sure, but we preferred the scallions. Thanks!

 

[holdthatmayo]

Thanks you so much for ths great way to hold the mayonnaise!

 

[LucyS-D]

We loved this! And the mayo was not missed. I served it on fresh Italian bread with arugula (instead of the avocado slice). Definite keeper.