Italian Tuna Salad Sandwiches With Black-Olive Dressing Recipe

Name: Italian Tuna Salad Sandwiches With Black-Olive Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup chopped flat-leaf parsley; 3/4 cup black olives, such as Gaeta, Calamata or Nicoise (3 1/2 ounces), pitted and chopped; 1/2 cup extra-virgin olive oil; 4 anchovy fillets, minced; 3 garlic cloves, minced; 1 1/2 tablespoons fresh lemon juice; 1 tablespoon chopped thyme; Salt and freshly ground pepper; 6 ounces snow peas; Two 6-ounce jars or cans of imported olive oil-packed tuna, drained; 4 crusty rolls or four 6-inch lengths of baguette, halved; 1 small red onion, thinly sliced; 2 medium tomatoes, sliced 1/3 inch thick; 4 hard-cooked eggs, sliced 1/4 inch thick

Servings: persons

3/4 cup chopped flat-leaf parsley
3/4 cup black olives, such as Gaeta, Calamata or Nicoise (3 1/2 ounces), pitted and chopped
1/2 cup extra-virgin olive oil
4 anchovy fillets, minced
3 garlic cloves, minced
1 1/2 tablespoons fresh lemon juice
1 tablespoon chopped thyme
Salt and freshly ground pepper
6 ounces snow peas
Two 6-ounce jars or cans of imported olive oil-packed tuna, drained
4 crusty rolls or four 6-inch lengths of baguette, halved
1 small red onion, thinly sliced
2 medium tomatoes, sliced 1/3 inch thick
4 hard-cooked eggs, sliced 1/4 inch thick

1
In a medium bowl, mix the parsley, black olives, olive oil, anchovies, garlic, lemon juice and thyme. Season the dressing with salt and pepper.
2
In a small pot of boiling salted water, blanch the snow peas for 1 minute, or until they are bright green and just tender. Drain the snow peas and refresh them under cold water, then pat dry. Slice the snow peas lengthwise into 1/4-inch strips and toss them with 1 tablespoon of the olive dressing.
3
In a medium bowl, lightly break up the drained tuna with a fork. Add 6 tablespoons of the olive dressing and toss gently.
4
Spread the cut sides of the rolls or baguette pieces with the remaining olive dressing. On the bottom halves of the rolls or baguette pieces, arrange the snow peas, followed by the red onion slices, the tomatoes, tuna and sliced eggs. Close the tuna sandwiches and serve.
5
Make Ahead: The tuna sandwiches can be kept at room temperature for up to 3 hours.

589

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 cup chopped flat-leaf parsley, 3/4 cup black olives, such as Gaeta, Calamata or Nicoise (3 1/2 ounces), pitted and chopped, 1/2 cup extra-virgin olive oil, 4 anchovy fillets, minced, and more.

Yes, Italian Tuna Salad Sandwiches With Black-Olive Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Italian Tuna Salad Sandwiches With Black-Olive Dressing

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