Tuna, Green Olive, and Egg Salad Sandwiches |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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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 |
Directions:
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.
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.
3. Arrange 2 tomato pieces on each of 4 slices ciabatta. Top with tuna mixture, dividing evenly, and remaining slices ciabatta.
4. *For the most sustainable choice, look for pole- or troll-caught tuna.
5. Note: Nutritional analysis is per sandwich.
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