Tunisian Tuna Sandwich

Tuna salad with capers and kalamata olives

Stumbled on @iwillnoteatoysters Tunisian Tuna Sandwich recipe and had to share! We made some slight modifications using our mother brine to really brighten the vinaigrette. Send us your thoughts and your favorite Tuna brand...  Curious minds need to know! 


Tuna Salad
3 cans tuna packed in water, drained
3 tbsp olive oil
½ cup Big Picture Foods kalamata olives, pitted + roughly chopped
2 tbsp sundried tomatoes, roughly chopped (optional)
2 tbsp finely chopped fresh dill (extra)
1 ½ tbsp Big Picture Wild Foraged Capers
2 tsp finely grated lemon zest
1 ½ tbsp lemon juice
2 tsp harissa
½ tsp kosher salt
2 pinches ground white pepper

2 tbsp lemon juice
2 tsp Dijon mustard
½ tsp honey
1 pinch dry oregano
3 tbsp olive oil
Splash of Big Picture's Kalamata Olive Mother Brine

4 ciabatta rolls or 1 large ciabatta loaf
3 hard boiled eggs, sliced
3 cups arugula
¼ cup thinly sliced red onions

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.

For the Vinaigrette
In a medium bowl, whisk together the lemon juice, mustard, honey, oregano and Big Picture's Kalamata mother brine. Slowly add the olive oil until the dressing is thick and emulsified.. 

Toast and Assemble
Pre-heat 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.  Broil for 2-3 minutes until lightly golden brown and toasted.

Make the sandwiches by spooning some of the dressing onto each cut half of the rolls. Then top the bottom half with lots of tuna salad, arugula, hard boiled eggs, and thinly sliced red onions. Chef's Kiss! 

Back to blog