Tuna Salad Heroes Recipe Is a Deliciously Easy Spin on a Lunchtime Favorite

Name: Tuna Salad Heroes Recipe Is a Deliciously Easy Spin on a Lunchtime Favorite
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4 serving
Ingredients: 3 eggs; 1/3 cup olive oil; 2 Tbs. lemon juice; 2 Tbs. white vinegar; 1 tsp. grated lemon zest; 1/2 cup sliced onion; 2 (5 oz.) cans solid white tuna in water, drained; 1/4 cup drained, pitted Kalamata olives, chopped; 1 (12 oz.) loaf crusty French bread, split lengthwise; 3 leaves Bibb lettuce, torn; 1 tomato, halved, sliced

Zesty vinaigrette and crusty French bread take this sandwich to the next level

By Charles Grayauskie

Reviewed by Julie Miltenberger

Tuna salad makes an easy lunch. Simply open a can, mix it with mayo and celery then spread it on toast. Done! I always keep a few cans on hand for a quick-fix meal. But sometimes I crave something a little more special than the usual lunchtime bite. Take this Tuna Salad Heroes recipe. With just a few simple steps, we transform an ordinary toasted sandwich into a mouthwatering treat.

Instead of mayonnaise, we make a quick vinaigrette with olive oil, lemon juice and zest. Marinating onions softens them up and sweetens their pungent flavor, so we soak them in some of the dressing. Hard-boiled eggs and tuna are a match made in heaven. The rich yolks enhance the the tuna’s mild, slightly briny flavor. We put the tuna mixture on crusty French bread brushed with the remaining dressing. Give it a try, then leave us a comment below.

Yields

4 serving

Total Time

50 min

Prep Time

40 min

Cook Time

10 min

Ingredients

3 eggs
1/3 cup olive oil
2 Tbs. lemon juice
2 Tbs. white vinegar
1 tsp. grated lemon zest
1/2 cup sliced onion
2 (5 oz.) cans solid white tuna in water, drained
1/4 cup drained, pitted Kalamata olives, chopped
1 (12 oz.) loaf crusty French bread, split lengthwise
3 leaves Bibb lettuce, torn
1 tomato, halved, sliced

Instructions

• In pot, combine eggs with enough cold water to cover by 1”; over high heat, bring to a boil. Cover. Remove from heat; let stand 10 min. Drain. Cover eggs with cold water. When cool enough to handle, peel and slice crosswise into thin slices.

• In small bowl, whisk together oil, lemon juice, vinegar and zest. Reserve 2 Tbs. dressing. Add onion to bowl with remaining dressing; let stand until flavors blend, about 30 min.

• Add tuna and olives to bowl with onion mixture, breaking up tuna. Brush reserved dressing over cut sides of bread; top bottom halves with lettuce, tuna mixture, eggs and tomatoes. Add bread tops. Cut crosswise into 4 pieces.