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Mediterranean Tuna Salad with Egg

Course Main Course
Cuisine American
Keyword sandwich, seafood
Total Time 20 minutes
Servings 2
Author Christine Ma

Ingredients

Tuna Salad

  • ¼ cup chopped parsley
  • 2 tablespoons chopped dill
  • 3 tablespoons olive oil
  • 1 tablespoon stone ground mustard
  • 1 tablespoon capers drained
  • 1 teaspoon lemon juice
  • 10 ounces canned tuna drained
  • 2 tablespoons mayo
  • ⅓ cup toasted and chopped walnuts
  • salt and pepper

Remaining ingredients

  • 2 tablespoons castelvetrano olives sliced
  • 1 shallot thinly sliced
  • ½ cup arugula
  • 2 boiled eggs sliced
  • 4 slices crusty bread

Instructions

  • Make the marinade for tuna. Combine parsley, dill, olive oil, mustard, capers, and lemon juice until well mixed. Add vinaigrette to tuna along with mayo and mix well to combine. Stir in walnuts and season with salt and pepper.
  • Assemble sandwiches. Top crusty bread with arugula, tuna salad, eggs, shallots, and olives followed by remaining bread. Serve.

Notes

To remove the sharp onion flavor, soak shallots in ice-cold water for 10 minutes before using.
This recipe can easily be doubled or tripled.