Spain on a Fork > All Recipes > Main Dishes > The BEST-EVER Tuna Salad Sandwich
All Recipes, Main Dishes / May 3, 2020

The BEST-EVER Tuna Salad Sandwich

Are you ready for The BEST-EVER Tuna Salad Sandwich? Seriously folks, this recipe is the real deal. We´re talking an insane amount of flavor, made with the most basic ingredients and it´s all done in under 20 minutes.


You can prep the tuna salad before hand and make delicious sandwiches at any time. Perfect to take to work, to enjoy as an easy weeknight dinner or even for a relaxed weekend lunch.


To make the tuna salad, I used tinned Spanish tuna in olive oil, but you can use any tinned tuna you like. I also used pimento-stuffed green Spanish olives. The olives give the tuna salad an incredible punch of flavors.


TIPS & TRICKS to make this Recipe: When you toast the bread, make sure to not over-toast it. I like to brush the breads with a little extra virgin olive oil and lightly grill them on a grilling pan. This technique gives the bread an incredible texture. If you prep the tuna salad for future use, make sure you cover it so it doesn´t dry up. It will hold for up 3 days in the fridge.


Key Ingredients & Cookware I used in this Recipe:
TINNED SPANISH TUNA
SPANISH OLIVES
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH SEA SALT

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Watch the Video Below on How to Make The BEST-EVER Tuna Salad Sandwich

The BEST-EVER Tuna Salad Sandwich

Course Main Course
Prep Time 15 minutes
Cook Time 5 minutes
Servings 2
Author Albert Bevia

Ingredients

  • 2 3-ounce cans tuna in olive oil
  • 1/4 cup mayonnaise
  • 1 tsp dijon mustard
  • 2 tbsp finely diced onions
  • 1 garlic
  • 1 tomato roughly diced
  • 2 hard-boiled eggs roughly chopped
  • 8 pimento stuffed green Spanish olives
  • 4 slices bread
  • 1 avocado
  • 4 romaine lettuce leaves
  • 1/2 tbsp extra virgin olive oil
  • sea salt
  • freshly cracked black pepper

Instructions

  1. Drain two 3-ounce tins of tuna in olive oil and add to a large bowl, then add in a generous 1/4 cup of mayonnaise, 1 teaspoon of dijon mustard, 2 tablespoons of finely diced onions, shred in 1 large clove of garlic, 1 tomato roughly diced, 2 hard-boiled eggs roughly diced and 8 pimento stuffed green Spanish olives cut in half, season with sea salt & black pepper and gently mix together until well combined

  2. Thinly slice one avocado and reserve a couple leaves of romaine lettuce

  3. Lightly brush 4 pieces of sandwich bread with some extra virgin olive oil and toast on a grilling pan until just lightly toasted

  4. Evenly divide the tuna salad over 2 toasted breads, divide the sliced avocado on top of the tuna salad and add a couple leafs of romaine lettuce, place the other toasted breads over the lettuce and serve at once, enjoy!

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