2000s Recipes + Menus
Tuna and Olive Salad Sandwich
Serves4
- Active time:20 min
- Start to finish:20 min
June 2000
Our tuna salad has a Mediterranean twist: olives and roasted red peppers. Have this sandwich for lunch at home or work or on a picnic, served with a tomato salad.
- 1/4 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 2 (6-oz) cans light tuna packed in olive oil, drained
- 1/2 cup chopped drained bottled roasted red peppers
- 10 Kalamata or other brine-cured black olives, pitted and cut lengthwise into strips
- 1 large celery rib, chopped
- 2 tablespoons finely chopped red onion
- 1 (20- to 24-inch) baguette
- 2 tablespoons olive oil
- Green leaf lettuce
Make tuna salad:
-
Whisk together mayonnaise and lemon juice in a large bowl. Add remaining salad ingredients and stir together gently. Season with salt and pepper.
Assemble sandwiches:
-
Cut baguette into 4 equal lengths and halve each piece horizontally. Brush cut sides with oil and season with salt and pepper. Make sandwiches with baguette, lettuce, and tuna salad.
- Keywords
- shelley wiseman,
- sandwiches,
- seafood
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