A better tasting tuna salad sandwich, filled with crisp vegetables, hard cooked egg and a special spread. —Vicki Amsinger
mayonnaise (preferably the olive oil kind)
white wine vinegar
5 1/2 ounce cans tuna in oil
radish, thinly sliced
hard cooked egg, thinly sliced
black olives (like Nicoise or Kalamata), pitted and lightly crushed
thin slices red onion
pickled green beans
leaves of Romaine lettuce
Sea salt and freshly cracked black pepper to taste
In This Recipe
Stir the ingredients for the dressing together (mayo through capers) and set aside.
Split the buns in half and toast if you like. Slather some of the dressing on both the tops and bottoms of the buns.
Put half the tuna (1 can per sandwich) on the bottom portions of the buns, followed by half of the radish slices, hard cooked egg slices, olives, onion, green beans and romaine lettuce. Finish with a few dashes of sea salt and/or black pepper.