Mediterranean Style Tuna and Olive Sandwich
Elevate your lunch game with this Mediterranean Style Tuna and Olive Sandwich, a vibrant and flavorful take on the classic tuna sandwich. Packed with nutrient-rich canned tuna in olive oil, briny black olives, zesty lemon juice, and a touch of capers, this recipe delivers the perfect balance of tangy, savory, and herbaceous flavors. Combined with a creamy mayonnaise base, fresh parsley, and crisp red onion, the tuna salad is layered onto crusty ciabatta rolls alongside peppery greens and juicy tomato slices. Ready in just 15 minutes and perfect for picnics, work lunches, or a quick weeknight meal, this sandwich captures the essence of Mediterranean cuisine in every bite. Easy to prepare and bursting with fresh flavors, this recipe is sure to become a favorite addition to your lunchtime rotation.
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Recipe Information
Ingredients
- 2 cans (5-ounce each) Canned tuna in olive oil
- 3 tablespoons Mayonnaise
- 1 tablespoon Lemon juice
- 0.33 cup Black olives, sliced
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Red onion, finely diced
- 1 tablespoon Capers, rinsed and chopped
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 pieces Ciabatta rolls or crusty bread
- 1 cup Baby spinach or arugula
- 1 large tomato Tomato, thinly sliced
Instructions
Drain the canned tuna and place it in a medium-sized mixing bowl. Flake the tuna with a fork to separate it into small pieces.
Add the mayonnaise, lemon juice, black olives, parsley, red onion, capers, salt, and black pepper to the bowl with the tuna. Stir everything together until well combined, forming the tuna salad.
Taste the tuna mixture and adjust seasonings as needed, adding more salt, pepper, or lemon juice if desired.
Slice the ciabatta rolls or crusty bread in half horizontally. If the bread is particularly thick, you can scoop out a little of the soft interior to make room for the filling.
Arrange a layer of baby spinach or arugula on the bottom half of each roll.
Spread a generous portion of the tuna salad mixture over the greens, dividing it evenly among the four sandwiches.
Top the tuna salad with thinly sliced tomatoes.
Place the top half of the bread on each sandwich and press down gently to secure the filling.
Serve immediately, or wrap the sandwiches in parchment paper for easy transport if taking them on the go. Enjoy!
Nutrition Facts
Calories |
1889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.8 g | 114% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 4007 mg | 174% | |
| Total Carbohydrate | 179.3 g | 65% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 10.3 g | ||
| Protein | 94.3 g | 189% | |
| Vitamin D | 14.2 mcg | 71% | |
| Calcium | 186 mg | 14% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1633 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
