@IWillNotEatOysters has given your regular tuna salad sandwich a makeover! She makes hers just a bit lighter by using La Tourangelle Garlic and Avocado Oil to keep the tuna nice and moist. Add in some punchy olives, capers and sundried tomatoes and this just may become part of your weekly lunch rotation!
For more recipes using La Tourangelle Artisan Oils, click here!
- 3 cans tuna, packed in salt or water, drained
- 3 tablespoons La Tourangelle Avocado Oil
- 1/ 2 cup Kalamata olives, pitted and roughly chopped
- 2 tablespoons sundried tomatoes, roughly chopped
- 2 tablespoons fresh dill, finely chopped
- 1 1/ 2 tablespoons capers
- 2 teaspoons lemon zest
- 1 1/ 2 tablespoons lemon juice
- 1-2 teaspoons harissa
- 1/ 2 teaspoon kosher salt
- 2 pinches white pepper, freshly ground
For the Tuna Salad
Combine all the tuna salad ingredients in a large bowl using a fork to break up the large pieces of tuna. Use more or less harissa depending on how spicy you’d like it. Set in the fridge until ready to eat. (This will stay fresh in the fridge in an airtight container for 24 hours.)
For the Vinaigrette
In a medium bowl, whisk together the lemon juice, mustard, honey, oregano, and salt until homogenous. Whisking constantly, slowly stream in the avocado oil and then the garlic oil until the dressing is thick and emulsified.
Assembling the Sandwich
Preheat the oven to broil and place the rack in the upper third of the oven.
Slice the ciabatta rolls in half and place on a rimmed baking sheet with cut side up. Generously brush them with avocado oil and season with salt and black pepper. Broil for 2-3 minutes until lightly golden brown and toasted. You’ll want to stay close by so you don’t burn the ciabatta! Remove them from the oven and brush with garlic oil to finish.
Assemble the sandwiches by spooning some of the dressing onto each cut half of the rolls. Then top the bottom half of the rolls with lots of tuna salad, arugula, hard boiled eggs, and thinly sliced red onions.