Tuna Salad Sandwich with Olives and Capers

Name: Tuna Salad Sandwich with Olives and Capers
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: american
Ingredients: 2 pcs canned tuna in water (5 oz cans, drained well); 0.25 cup mayonnaise; 1 pcs celery (stalk, finely diced); 0.25 cup red onion (finely diced); 0.25 cup green olives (pitted, roughly chopped); 2 tbsp capers (drained, roughly chopped if large); 1 tbsp lemon juice (freshly squeezed); 1 tsp dijon mustard; 1 pinch black pepper (freshly ground); 1 pinch salt; 8 slices sourdough bread (or whole wheat bread); 1 tbsp butter (softened, for toasting bread); 4 pcs romaine lettuce (large leaves, washed and dried); 1 pcs tomato (medium, sliced into 8 rounds)

RATING

0.0/5

TASTE SCORE

9/10

A briny, tangy twist on the classic tuna salad sandwich. Flaky tuna is tossed with crunchy celery, briny olives, and salty capers in a creamy, light dressing. Piled high on toasted bread with crisp lettuce, it's a satisfying lunch that comes together in minutes.

PREP

10m

COOK

SERVES

1 PIECE

521 cal

SERVINGS

METHOD · 4 STEPS

prep · ~3 min
Drain the tuna and prep the vegetables.
1.Open the cans of tuna and drain thoroughly, pressing out excess water.
2.Finely dice the celery and red onion. Roughly chop the olives and capers.
3.Slice the tomato into 8 thin rounds.
mix · ~2 min
Make the tuna salad.
1.In a medium bowl, flake the tuna with a fork until broken up.
2.Add the mayonnaise, celery, red onion, olives, capers, lemon juice, and dijon mustard.
3.Season with a pinch of salt and black pepper. Mix well until evenly combined.
4.Taste and adjust lemon juice or pepper if needed.
TIPFor best flavor, let the tuna salad sit for 5 minutes while you toast the bread — the briny flavors meld beautifully.
fry · ~4 min
Toast the bread.
1.Heat a skillet or griddle over medium heat.
2.Spread a thin layer of butter on one side of each bread slice.
3.Place bread butter-side down and toast until golden and crisp, about 2 minutes per side.
assemble · ~2 min
Assemble the sandwiches.
1.Lay 4 slices of toasted bread on a clean surface.
2.Place a large romaine lettuce leaf on each slice.
3.Spoon a generous portion of tuna salad onto the lettuce and spread evenly.
4.Top with 2 tomato slices and a second slice of toasted bread.
5.Press gently, slice in half diagonally, and serve.
TIPSlicing diagonally isn't just for looks — it makes the sandwich easier to hold and eat.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the tuna thoroughly and press out excess water to avoid a watery salad.
2
Let the tuna salad rest for 5 minutes before assembling so the briny flavors meld.
3
Toast the bread until deep golden and crisp to prevent sogginess from the filling.
4
Use a fork to flake the tuna into small, even pieces for a cohesive texture.
5
Taste the salad before adding salt — olives and capers already add plenty of saltiness.
6
For make-ahead, store the tuna salad separate from bread and assemble just before serving.

RECIPE VARIATIONS