Tuna, Green Olive, and Egg Salad Sandwiches

Yields Serves 4 Prep Time 30 mins
The lunch standby gets a gourmet makeover with a fresh vinaigrette instead of the expected mayo, a little smoky paprika, and briney olives. It's part salad, part sandwich, and wholly delicious.

Ingredients

 4 large eggs
 1/4 cup extra-virgin olive oil
 1 teaspoon fresh lemon juice
 1/2 teaspoon kosher salt
 1/2 teaspoon freshly ground black pepper
 1/2 teaspoon smoked paprika
 1/2 cup sliced green olives
 1 can (5 oz.) canned tuna,* drained
  About 1/4 cup thinly slivered white onion
 1/2 cup flat-leaf parsley leaves
 1 ripe tomato, cut into 8 thin slices
 8 slices toasted ciabatta bread
Nutrition Facts

Servings 0

Amount Per Serving
Calories 431Calories from Fat 51
% Daily Value *
Total Fat 25g39%
Saturated Fat 4.3g22%
Cholesterol 222mg74%
Sodium 1003mg42%
Total Carbohydrate 32g11%
Dietary Fiber 1.7g7%
Protein 21g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

Put eggs in a small saucepan. Cover with hot water and bring to a boil. Remove from heat, cover, and let sit 12 minutes. Drain and rinse eggs with cold water until cool. Peel and quarter.

Step 2
2

Meanwhile, in a bowl, whisk together oil, lemon juice, salt, pepper, and paprika. Add olives, tuna, onion, and parsley, and stir just to combine, leaving tuna in large chunks.

Step 3
3

Arrange 2 tomato pieces on each of 4 slices ciabatta. Top with tuna mixture, dividing evenly, and remaining slices ciabatta.

Step 4
4

*For the most sustainable choice, look for pole- or troll-caught tuna.

Step 5
5

Note: Nutritional analysis is per sandwich.

Ingredients

 4 large eggs
 1/4 cup extra-virgin olive oil
 1 teaspoon fresh lemon juice
 1/2 teaspoon kosher salt
 1/2 teaspoon freshly ground black pepper
 1/2 teaspoon smoked paprika
 1/2 cup sliced green olives
 1 can (5 oz.) canned tuna,* drained
  About 1/4 cup thinly slivered white onion
 1/2 cup flat-leaf parsley leaves
 1 ripe tomato, cut into 8 thin slices
 8 slices toasted ciabatta bread

Directions

Step 1
1

Put eggs in a small saucepan. Cover with hot water and bring to a boil. Remove from heat, cover, and let sit 12 minutes. Drain and rinse eggs with cold water until cool. Peel and quarter.

Step 2
2

Meanwhile, in a bowl, whisk together oil, lemon juice, salt, pepper, and paprika. Add olives, tuna, onion, and parsley, and stir just to combine, leaving tuna in large chunks.

Step 3
3

Arrange 2 tomato pieces on each of 4 slices ciabatta. Top with tuna mixture, dividing evenly, and remaining slices ciabatta.

Step 4
4

*For the most sustainable choice, look for pole- or troll-caught tuna.

Step 5
5

Note: Nutritional analysis is per sandwich.

Tuna, Green Olive, and Egg Salad Sandwiches
IngredientsDirections

Search All of Sunset's Recipes

The Latest