Tuna Salad Sandwich

Total Time:
40 min
20 min
15 min
5 min

4 servings

  • 2 large eggs
  • 1/3 cup mayonnaise
  • 2 teaspoons capers, drained and minced
  • 2 tablespoons chopped fresh parsley
  • 10 to 12 pitted kalamata olives, roughly chopped
  • 1 rib celery, diced
  • 1/2 unpeeled Fuji apple, diced
  • Two 6-ounce cans tuna packed in olive oil
  • Kosher salt and freshly ground black pepper
  • 1 soft 12-inch loaf French bread
  • Green curly-leaf lettuce

Place the eggs in a small saucepan and cover with cold water. Bring to a boil, cover with a lid and turn off the heat. Let the eggs sit in the hot water for 15 minutes. Rinse under cold water to cool, then remove from the shells, finely chop and add to a medium bowl.

Mix in the mayonnaise and capers until well blended. Stir in the parsley, olives, celery and apples. Drain the tuna from the oil, then fold into the dressing. Taste for seasoning and add salt and pepper to taste. (The capers and olives are salty so be careful not to over-season).

Slice the baguette down the center into 2 pieces using a serrated knife and slice across into 4 equal pieces. Scoop tuna salad down the center of the bread, top with lettuce and sandwich with the top pieces of bread.

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    This is a great recipe for Tuna salad. Love the capers, olives, and egg idea. Very, very good.
    The thousands of tuna salad recipes out there all seem similar. After looking for the âultimate❠recipe for yearsâone that stands out among the restâI believe I found it here. Sweet apples provide a nice complement to the briny olives and capers. I used half Greek yogurt, half mayo in my dressing. I also drizzled in a little olive oil for extra richness. Simple yet delicious!
    this salad is way so yummy even my kids eat it! I will add extra olive oil. I boiled the eggs but the recipe doesnt said anything about it i will just cut it and eat it aside.
    It says to finely chop the eggs and put in a bowl and then add the mayo and other ingredients. Excellent tuna salad!
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