Italian · Lunch
Tuna and Olive Sandwich (High-Protein)
Sourdough sandwich layered with canned tuna, cannellini beans, and soft-cooked egg. Green olives, capers, and celery provide briny brightness, bound with olive oil and mayonnaise, finished with black pepper, lemon juice, and fresh parsley.
$5
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
612Calories
52.3gProtein
24.8gFat
48.6gCarbs
4.2gSugar
7.8gFiber
1685mgSodium
327mgChol
4.9gSat Fat
780mgPotassium
140mgCalcium
5.4mgIron
3.6mcgVitamin B12
9.5mgVitamin C
protein-rich
high-fiber
gluten-free-adaptable
egg-free
high-protein
Instructions
1
Prep
Drain tuna and cannellini beans. Pit and chop olives, drain and chop capers, dice celery, mince parsley, and halve lemon.
2
Boil
Lower egg into simmering water over medium heat and cook 8 minutes until firm-yolked, then transfer to cold water.
3
Fold
In a bowl, combine tuna, beans, olives, capers, celery, lemon juice, olive oil, and mayonnaise with a fork until chunky.
4
Plate
Toast sourdough slices in a dry skillet over medium heat 2 minutes per side until golden. Pile tuna mixture onto one slice, top with sliced egg, scatter parsley, close sandwich, cut in half.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g, drained canned tuna in water
- 3.8 oz110g, drained cannellini bean
- 22 large eggs
- 4 slices4 slices sourdough bread
- 2 tbsp2 tbsp mayonnaise
- 2 tsp2 tsp olive oil
- 1212 green olives
- 2 tsp2 tsp capers
- 4 tbsp4 tbsp celery
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp parsley
- 1/4 tsp1/4 tsp black pepper
- 2 pinch2 pinch salt
