Hold the Mayo Tuna Salad Sandwich


  • 1 teaspoon grated lemon peel
  • 1 tablespoon finely chopped parsley
  • 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
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon capers
  • + 3 more ingredients
    • 2 tablespoons diced red onions
    • 2 tablespoons finely chopped kalamata olives
    • 8 slices seven-grain bread (or 1 baguette, cut into 4 pieces, each halved lengthwise)

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. ...

View full recipe at SpringPad


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