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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.

 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories431
% Daily Value *
Total Fat 25g33%

Saturated Fat 4.3g22%
Cholesterol 222mg74%
Sodium 1003mg44%
Total Carbohydrate 32g12%

Dietary Fiber 1.7g7%
Protein 21g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.