Tuna Salad Sandwich Recipe

Prep herbs and aromatics

Finely chop the parsley so it measures about 1 cup packed. Mince the shallot and roughly chop the pitted green olives and capers.

Drain tuna

Place the canned tuna in a fine-mesh sieve and press gently to remove excess oil (or drain in the can for a few minutes). Transfer tuna to a large mixing bowl and flake gently with a fork into medium-sized chunks.

Make vinaigrette and combine

In a small bowl or measuring cup whisk together 3 tablespoons extra-virgin olive oil, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon salt and 1/2 teaspoon black pepper until emulsified. Add the minced shallot, chopped olives, chopped capers and chopped parsley to the tuna. Pour the vinaigrette over the tuna mixture and gently fold to combine, keeping some chunkiness. Taste and adjust seasoning with more lemon or salt if needed. Refrigerate the tuna salad covered for at least 10 minutes to let flavors meld (can be held up to 24 hours).

In a small bowl combine 1/2 cup mayonnaise with the grated garlic, 1 teaspoon lemon juice, 1 teaspoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Whisk until smooth and taste; adjust garlic, lemon, or salt to preference. Refrigerate until ready to assemble. (If you prefer a lighter aioli, fold in 1-2 tablespoons of plain yogurt.)

Toast bread (optional)

If toasting, spread a thin layer of softened butter on one side of each sourdough slice. Heat a skillet over medium heat and toast bread, buttered-side down, until golden and crisp, 2-3 minutes per side. Alternatively, grill or toast in a toaster or oven.

Assemble sandwiches

Spread about 1 tablespoon aioli on one slice of sourdough. Pile approximately 3/4 to 1 cup of the tuna salad onto that slice (adjust to preference). Top with tomato slices and lettuce leaves if using. Spread a thin layer of aioli on the second slice of bread and place aioli-side down to close the sandwich. Repeat to make 4 sandwiches (8 slices).

Finish and serve

If desired, press sandwiches lightly and cut each on the diagonal. Serve immediately for warm toasted bread or chill for 10 minutes for a firmer filling. Leftover tuna salad will keep refrigerated for up to 3 days.