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
- ¼ cup fresh parsley chopped
- 2 tablespoon fresh dill chopped
- 2 tablespoon olive oil
- 1 tablespoon stone ground mustard
- 1 tablespoon capers drained
- 1 tablespoon lemon juice
- 10 ounces canned tuna drained
- 2 tablespoon mayo
- ⅓ cup walnuts toasted and chopped
- salt and pepper
- 2 tablespoon castelvetrano olives sliced
- 1 shallot thinly sliced
- ½ cup arugula
- 2 boiled eggs sliced
- 4 slices crusty bread
- Make the marinade for the tuna. Combine the chopped parsley, dill, olive oil, mustard, capers, lemon juice until well mixed. Add vinaigrette to the tuna along with the mayo and mix well to combine. Stir in the chopped walnuts and season with salt and pepper.
- Assemble sandwiches. Top crusty bread with arugula, tuna salad, eggs, shallots, and olives followed by the remaining bread. Serve.
**Helpful tips and common mistakes
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.
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 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!
For more sandwich inspiration check out this shrimp avocado and crab mayo sandwich!