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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.

Recipe by Shelley Wiseman

Keywords
shelley wiseman,
sandwiches,
seafood