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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 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
  • cup walnuts toasted and chopped
  • salt and pepper

Remaining ingredients

  • 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.