Parisian Tuna Sandwiches Recipe

Name: Parisian Tuna Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large eggs; 3 tablespoons red wine vinegar; Kosher salt and freshly ground pepper; 1/4 cup extra-virgin olive oil, plus more for drizzling; 4 Italian rolls or other soft rolls, halved; 1 medium bunch arugula or 2 cups spring salad mix; 1 large tomato, thinly sliced; 1/4 small red onion, thinly sliced; 1 cup jarred artichoke hearts, well drained and sliced; 2 6 -ounce cans oil-packed tuna; 4 to 8 anchovy fillets, drained (optional); 1/2 cup nicoise or kalamata olives, pitted and chopped; 4 medium radishes, thinly sliced

Servings: persons

3 large eggs
3 tablespoons red wine vinegar
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil, plus more for drizzling
4 Italian rolls or other soft rolls, halved
1 medium bunch arugula or 2 cups spring salad mix
1 large tomato, thinly sliced
1/4 small red onion, thinly sliced
1 cup jarred artichoke hearts, well drained and sliced
2 6 -ounce cans oil-packed tuna
4 to 8 anchovy fillets, drained (optional)
1/2 cup nicoise or kalamata olives, pitted and chopped
4 medium radishes, thinly sliced

1
Place the eggs in a saucepan; cover with water.
2
Bring to a boil and cook for 8 to 10 minutes.
3
Drain and cool in a bowl of cold water.
4
Meanwhile, combine the vinegar, 1/2 teaspoon salt, and pepper to taste in a medium bowl.
5
Whisk in the olive oil.
6
Put the rolls cut-side up on a work surface and lightly drizzle with a quarter of the dressing.
7
Place the arugula on the roll bottoms.
8
Top with the sliced tomato, onion and artichokes.
9
Season with salt and drizzle with another quarter of the dressing.
10
Drain the tuna, but leave lightly coated with oil.
11
Toss the tuna in the remaining dressing, then divide among the sandwiches.
12
Peel and thinly slice the hard-boiled eggs and layer the slices over the tuna.
13
Top with the anchovy fillets, if desired, then the olives and radishes.
14
Cover with the roll tops, pressing gently but firmly.
15
Wrap the sandwiches in plastic wrap and place a skillet on top to weigh them down; set aside for at least 15 minutes so the bread absorbs the flavors.
16
Per serving: Calories 520; Fat 29 g (Sat.
17
5.3 g; Mono.
18
15.5 g; Poly.
19
6 g); Cholesterol 187 mg; Sodium 611 mg; Carbohydrate 30 g; Fiber 2 g; Protein 34 g
20
Photograph by Antonis Achilleos

306

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 3 large eggs, 3 tablespoons red wine vinegar, Kosher salt and freshly ground pepper, 1/4 cup extra-virgin olive oil, plus more for drizzling, and more.

Yes, Parisian Tuna Sandwiches falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Parisian Tuna Sandwiches

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions