Cooked - No Mayo Tuna Sandwich

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

No Mayo Tuna Sandwich

1.0

½ medium red onion, thinly sliced

¼ cup red wine vinegar

20 ounces oil-packed tuna, preferably ventresca

1 stalk celery, sliced thinly on the bias

¼ medium bulb fennel, cored and thinly sliced

Handful flat-leaf parsley leaves, roughly chopped

2 tablespoons drained brined capers

¼ cup drained pitted briny black or green olives, quartered lengthwise

¼ cup plus 2 tablespoons extra-virgin olive oil, plus more as needed

2 tablespoons fresh juice from 1 lemon

½ teaspoon Asian fish sauce or very finely minced oil-packed anchovy fillets (about 2 small fillets)

Kosher salt and freshly ground black pepper

8 slices rustic sandwich bread, such as a Pullman loaf, brushed with olive oil and toasted

Arugula, for garnish

Combine the red onion and red wine vinegar in a small bowl and let sit for 15 minutes, stirring occasionally.
In a large bowl, combine the tuna, celery, fennel, parsley, capers, olives, ¼ cup olive oil, lemon juice, and fish sauce or anchovy. Season with salt and pepper.
Drain the onions and add them to the tuna mixture, tossing to combine.
Divide the tuna salad evenly among the 8 toasted bread slices. Top with arugula and serve.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥪Sandwich

CuisineMediterranean

Occasions📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 88 weeks ago

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