I am no discriminator of sandwiches. All meat, seafood, vegetarian, give me a good sandwich and I will enjoy it. Perhaps it has something to do with my mom feeding me sandwiches every day for lunch during my childhood but I will always have a special place in my heart for them. Recently, I was desperately craving a tuna salad sandwich but most shops bathe their tuna in a hefty amount of mayonnaise; not exactly what I’m looking for. To create a healthier version, I took influences from Mediterranean cuisine and whipped up a tuna salad with an egg that is far from boring. Castelvetrano olives, fresh herbs, capers, buttery toasted walnuts complete this meal, making this my new favorite Mediterranean tuna salad with egg sandwich.

Mediterranean Tuna Salad with Egg

20 minTotal Time

Yields 4 servings

Save Recipe

Print Recipe

Ingredients

Tuna Salad
• 1 garlic clove, minced
• 1 tbsp stone mustard
• ¼ cup chopped fresh parsley
• 2 tbsp chopped fresh dill
• 2 tbsp capers
• 2 tbsp mayo
• 2 tbsp olive oil
• juice of 1 lemon
• 16 ounces canned tuna, drained
• 1/3 cup toasted chopped walnuts
• salt and pepper
Remaining ingredients
• ¼ cup sliced castelvetrano olives
• ¼ cup thinly sliced red onion
• 2 cups mesclun greens
• 4 boiled eggs, sliced
• 8 slices sourdough bread

Instructions

1. Whisk together garlic with stone mustard, parsley, dill, capers, mayo, olive oil, and juice of 1 lemon. Add vinaigrette to the tuna and mix well to combine. Stir in the chopped walnuts and season with salt and pepper.
2. Assemble sandwiches, Top sourdough bread with mesclun greens, thinly sliced red onion, sliced egg, olives, and tuna salad. Serve.

7.8.1.2

344

**Helpful tips and common mistakes

Have 15 minutes to spare and a can of tuna? Make this Mediterranean tuna salad with egg. Trust me, you won’t regret it. Since the main ingredient is canned tuna, there is barely any cooking involved. Boil a couple of eggs, toast some walnuts and you are ready to assemble.

I used homemade sourdough for the bread but anything will work, white bread, rye, honey wheat. What can I say? I just can’t resist a hearty slice of homemade sourdough bread when it comes to a sandwich.

Pile on the mesclun greens, thinly sliced red onion, sliced eggs, and olives. If red onions have too much of a kick for you, soak them in ice water for 10 minutes. This will help minimize the sharp taste they can have.

Prepare the vinaigrette for the tuna salad, whisking together all of the ingredients. I did add just a touch of mayo to add a little creaminess to the salad but don’t worry, the tuna will not taste heavy. Drizzle the dressing on the tuna, making sure to season with salt and pepper. Finish by mixing in the chopped walnuts and top the sandwiches with a generous amount of tuna.

Voila! The sandwich is ready to be devoured. I loved everything about this Mediterranean tuna salad with egg. It seems so simple but every flavor component from the briny olives to the creamy egg to the buttery walnuts all work together to make one delicious sandwich. One more for the road, please!

Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.