Italian · Lunch
Tuna and Olive Sandwich
A cold Italian sandwich built from oil-packed tuna flaked and folded with black olives, celery, red onion and a lemon-mustard mayonnaise, piled onto crusty ciabatta with arugula and sliced tomato. Briny, herbaceous and bright, it makes a quick lunch needing no cooking beyond toasting the bread.
$5
10 minsPrep
2 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
593Calories
37.5gProtein
30.8gFat
43.6gCarbs
5gSugar
4.4gFiber
1562mgSodium
57mgChol
5.1gSat Fat
598mgPotassium
105mgCalcium
3.2mgIron
3.8mcgVitamin B12
12mgVitamin C
low-cholesterol
gluten-free-adaptable
protein-rich
mediterranean
all-time-classics
quick-lunch
low-chol
Instructions
1
Prep
Drain the canned tuna in olive oil and flake it into a bowl with a fork, breaking chunks until no piece exceeds fingernail size.
2
Build
Stir the tuna with chopped olives, diced celery, diced red onion, mayonnaise, mustard, lemon juice and black pepper until evenly coated.
3
Toast
Split the ciabatta roll and toast cut sides in a dry skillet over medium heat for 1 to 2 minutes until golden brown.
4
Plate
Layer arugula and tomato on the bottom half, spoon tuna mixture over, close with top half, press gently and halve diagonally.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz170g, drained weight from a 5.8 oz can canned tuna in olive oil
- 2 oz56g black olives
- 22 small celery stalk
- 4 tbsp4 tbsp red onion
- 2 tbsp2 tbsp mayonnaise
- 2 tsp2 tsp Dijon mustard
- 2 tsp2 tsp lemon juice
- 22 ciabatta roll (about 3.5 oz/100g)
- a small handful of arugula
- 44 tomato slices
- black pepper, to taste
