Sometimes all you need a good tuna sandwich. But why make it basic, when you can make it Mediterranean! I wish I had this for lunch today….
Mediterranean Tuna Sandwich
Makes 2 sandwiches
- 1/4 cup mayo (cut the fat or don’t – I don’t eat enough mayo to care)
- 1/2 cup 0% plain greek yoghurt
- 1 lemon, juiced
- A drizzle of good quality olive oil
- 1/2 cup finely chopped green onions
- 2 Tbsp sundried tomatoes, packed in oil (if a little oil drops in, a-ok), chopped
- 2 Tbsp capers, chopped
- 2 Tbsp kalamata olives, chopped
- 2 Tbsp fresh basil, chopped
- 1 can good quality oil packed tuna, drained
- 2 cups baby mixed greens, washed and dried
- 4 slices sourdough multi-grain bread, thick cut
- Coarse salt & freshly cracked black pepper.
In a large bowl, combine mayo, greek yoghurt, lemon, and olive oil. Whisk until smooth. Add in green onions, sundried tomatoes, capers, kalamata olives, basil, and tuna. Combine with a rubber spatula. Season with a pinch of coarse salt and freshly cracked black pepper, to taste.
Place a few pieces of thick cut sourdough multigrain bread (or whatever you have on hand) onto parchment paper lined aluminum foil**. Divide the tuna mixture on two slices of bread, then top with a good handful of baby mixed greens. Top with the other slices of bread, and wrap tightly. Slice in half and serve right away, or save in the fridge to take for lunch the next day.
**My manfriend thinks this is genius. Whenever I make him a sandwich I do the same thing. He’s pretty impressed. The idea here is, I’m not the biggest fan of having aluminum foil touching my food – I’m weird – but I do like how tight it wraps my sandwich. The parchment paper acts as my lining, but I still get a good tight seal. Genius or not, it’s how I do it, and it works pretty well. 🙂
As I said, you can always use a good tuna sandwich. This one just takes it to a whole new level. Packed with flavour, and simply delicious.