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Mediterranean Tuna Salad with Egg

Course Main Course
Cuisine American
Keyword sandwich, seafood
Total Time 30 minutes
Servings 2
Author Cherry on My Sundae


Tuna Salad

  • ¼ cup chopped parsley
  • 2 tablespoons chopped dill
  • 2 tablespoons olive oil
  • 1 tablespoon stone ground mustard
  • 1 tablespoon capers drained
  • 1 tablespoon lemon juice
  • 10 ounces canned tuna drained
  • 2 tablespoons mayo
  • 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


  • 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.