Mediterranean Tuna Salad with Egg

For an easy quick meal that delivers flavor, make this Mediterranean tuna salad with egg. This sandwich checks off all the boxes with fresh herbs, briny olives and capers, buttery walnuts, and creamy eggs.

Jump to:

• Watch how to make this
• What makes this dish special
• Ingredients
• Substitutions and variations
• Step-by-step instructions
• Make-ahead and storage
• Frequently asked questions
• More seafood sandwich recipes
• Recipe

Watch how to make this

@cherryonmysundae

Mediterranean tuna salad with egg. find the recipe link in my bio. #recipesforyou #easyrecipe #lunchideas #sandwichtiktok

♬ Margo - Sally Boy

Ingredients

• Canned tuna: For the sake of ease, we're using canned tuna to prepare the sandwiches. You can also use canned chicken if you prefer.
• Herbs: Fresh herbs including dill and parsley add flavor to the canned tuna. You can substitute the dill for additional parsley or basil if you prefer.
• Stone ground mustard: This type of mustard has a coarse texture from the mustard seeds. If you can't find stone ground mustard, use Dijon mustard.
• Capers: Similar to olives, capers have a briny flavor with a hint of floral tartness and a bold salty flavor profile.
• Walnuts: The buttery nuts add texture to the tuna salad. Substitute with toasted pine nuts or almonds if you prefer or omit them completely.
• Castelvetrano olives: These olives are buttery with a crisp bite and meaty texture. They have a milder flavor than other olives, making them ideal for this sandwich.
• Crusty bread: To hold the weight of the tuna salad, use hearty bread such as sourdough or ciabatta.

Substitutions and variations

• Gluten-free: Use your favorite gluten-free sandwich bread.
• Spicy: If you want to add a spicy kick, add pickled jalapenos or Calabrian chilies.

Step-by-step instructions

Step 1: Make herb vinaigrette

Have 20 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.

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 season with salt and pepper.

Step 2: Assemble sandwiches

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

Pile on the arugula, thinly sliced shallot, sliced eggs, and olives. If the shallots 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.

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!

Make-ahead and storage

• Make-ahead: Make the tuna salad and boil the eggs the day before. Then, when you're ready to serve, assemble the sandwiches and enjoy.
• Store: Keep leftovers wrapped tightly in plastic wrap or in an airtight container in the fridge for up to 2 days.

Frequently asked questions

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