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Best Tuna Sandwich

Fish, French, Lactose Free, Recipes, Sandwiches

Tuna Nicoise Sandwich

March 9, 2024

For a clever twist on the classic Salad Niçoise, make a sandwich! This sandwich (known as pan bagnat in Nice, France) is made with some of the tastiest ingredients you might find in the many versions of this famous salad. Though there is much debate on which ingredients should be included in a Salad Niçoise, there will be no debate when you taste this tuna sandwich.

With so many choices of canned tuna available today, you’re bound to find some very good options. For this recipe a good tuna packed in olive oil is essential.

Having your mise en place ready will make it effortless to build your sandwich. Boil the eggs ahead of time, wash and dry your greens, and place all of the sandwich ingredients within easy reach.

Crispy Peppadew peppers have the perfect balance of sweet and tangy with a hint of heat. Their vibrant color and flavor make them a pretty addition to this sandwich. You can find these at your local olive bar or in jars in the pickle section of many markets.

With its distinctive peppery flavor, arugula adds a nice contrast to the rich tuna, eggs, and briny olives. If arugula is not your thing, you can substitute it with another green such as tender butter lettuce leaves.

Baguettes are typical for this sandwich but they can become a bit messy to eat. Choose bread or rolls that are a bit softer than a baguette. You can use ciabatta or something similar to that. If your bread is very thick, hollow out the inside a bit. I used a homemade pinsa bread which worked well as it is not too chewy or very thick. Serve your sandwich with a side of kettle chips and your favorite fizzy beverage.

Tuna Nicoise Sandwich
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Tuna Nicoise Sandwich

Recipe by Kiyo
Servings

2

servings

Adapted from Bon Appetit magazine

Ingredients

  • 1 large egg

  • 1/2 teaspoon lemon zest

  • 2 teaspoons fresh lemon juice

  • 1/8 teaspoon finely grated garlic

  • 1/4 cup mayonnaise

  • kosher salt

  • 1 can tuna in olive oil (6-7 ounce), lightly drained

  • 1/4 cup thinly sliced red onion

  • 1/2 cup torn basil

  • 6 Peppadew peppers, sliced (optional but recommended)

  • 1/4 cup pitted mixed olives, sliced

  • 1 tablespoon capers, drained

  • 1 1/2 tablespoons extra virgin olive oil

  • kosher salt and freshly ground black pepper

  • 2 ciabattas or other bread or rolls of your choice

  • 1 tablespoon whole grain mustard

  • 1 cup baby arugula

Directions

  • Using small tongs or a slotted spoon, gently lower egg into a small saucepan of boiling water. Cook, adjusting heat as needed to maintain a gentle boil for 8 minutes. Transfer egg to an ice bath. Once cool, peel and slice into 6 pieces.
  • Meanwhile, whisk lemon zest, lemon juice, garlic, and mayonnaise in a small bowl. Season with a pinch of kosher salt.
  • Placed drained tuna in a medium bowl and gently break up into large pieces with a fork. Add red onion slices, torn basil, Peppadew peppers, olives, capers and 1 1/2 tablespoons olive oil. Season with kosher salt and freshly ground black pepper. Gently stir to combine.
  • Spread both sides of bread with mayonnaise and the top side with mustard. Arrange arugula on bottom half and layer with tuna mixture. Top each sandwich with 3 pieces of egg. Season egg with salt and pepper. Cut sandwiches in half and serve with kettle chips and fizzy beverages.
Dressing, Fish, Lactose Free, Recipes, Sandwiches

Green Goddess Tuna Salad Sandwich

October 24, 2023

When I first tried this tuna salad recipe, all I could say was “wow!” I still say it every time I have it. It’s no ordinary tuna salad made with the usual mayonnaise, onions and celery. Don’t get me wrong, I love a traditional tuna salad on soft sandwich bread loaded with pickles. But this green goddess tuna salad is on a different level of deliciousness and likely the finest tuna salad sandwich I have ever had.

Though you will need to spend a little more time on this tuna salad recipe than you normally would, it is 100% worth your time. A quick whirl with an immersion blender and you’ll have your green goddess dressing ready to go.

Once you make the green goddess dressing, your tuna salad will be quick to come together. The celery and shallots should be chopped and ready to go. Have some good bread ready and extra herbs for topping on the tuna salad.

The original recipe uses toasted English muffins in place of sandwich bread. I skipped this because I thought it might be difficult to eat since toasted English muffins can become quite chewy. So instead, I used toasted sourdough bread which worked great. You can also make it an open-face sandwich topped with a generous amount of herbs. Either way, you’ll find yourself thoroughly enjoying this heavenly tuna salad sandwich.

Green Goddess Tuna Salad Sandwich
Print

Green Goddess Tuna Salad Sandwich

Recipe by Kiyo
Servings

4

servings

Recipe adapted from Bon Appétit magazine

Ingredients

  • 1/4 cup basil leaves

  • 1/4 cup parsley leaves

  • 1/4 cup tarragon leaves

  • 1/4 cup + 1 tablespoon mayonnaise

  • 1/4 cup lactose free sour cream (or regular sour cream)

  • 1 teaspoon finely grated lemon zest

  • 1 1/2 tablespoons fresh lemon juice + 1 teaspoon, divided

  • 1 tablespoon extra virgin olive oil

  • 2 (5 oz) cans tuna in water, drained and flaked with a fork

  • 1 small celery stalk, finely chopped, about 2 tablespoons

  • 1 1/2 tablespoons finely chopped shallot

  • 1 small garlic clove, finely grated, about 1/4 teaspoon

  • Kosher salt, freshly ground black pepper

  • 1 cup coarsely chopped mixed tender herbs (such as celery leaves, basil, parsley)

  • 1/4 cup slivered romaine (crunchy ribs section)

Directions

  • Purée basil, parsley, tarragon, mayonnaise, sour cream, lemon zest, 1 1/2 tablespoons lemon juice and 1 tablespoon olive oil with an immersion blender or small blender until very smooth and pale green. You may prepare the dressing a day in advance (storing it in the refrigerator will firm it up a bit). Add the dressing to flaked tuna. Mix in celery, shallot, and garlic. Season with salt and lots of pepper.
  • Toss chopped mixed herbs and slivered romaine with reserved 1 teaspoon lemon juice in a small bowl. Drizzle with a little olive oil, season with salt and pepper and toss again.
  • Build sandwiches with lightly toasted sourdough bread or bread of your choice. Top with herb salad.

Notes

  • The original recipe uses just one can of tuna. There is enough dressing for two 5 ounce cans. If using just one can of tuna, reserve some of the dressing for drizzling over crispy romaine salad.
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