Mayo-Free Mediterranean Tuna Salad Sandwiches Recipe

Name: Mayo-Free Mediterranean Tuna Salad Sandwiches Recipe
Total time: 25 min
Yield: 4
Ingredients: 1/2 medium red onion (about 4 ounces; 110g), thinly sliced; 1/4 cup (60ml) red wine vinegar; 20 ounces (560g) oil-packed tuna, preferably ventresca (see note), drained and flaked by hand into roughly 1/2-inch pieces; 1 stalk celery (about 3 ounces; 85g), sliced thinly on the bias; 1/4 medium bulb fennel (about 1 ounce), cored and thinly sliced; Handful flat-leaf parsley leaves, roughly chopped; 2 tablespoons (30ml) drained brined capers; 1/4 cup (60ml) drained pitted briny black or green olives, quartered lengthwise; 1/4 cup plus 2 tablespoons (90ml) extra-virgin olive oil, plus more as needed; 2 tablespoons (30ml) fresh juice from 1 lemon; 1/2 teaspoon (3ml) Asian fish sauce or very finely minced oil-packed anchovy fillets (about 2 small fillets); Kosher salt and freshly ground black pepper; 8 slices rustic sandwich bread, such as a Pullman loaf, brushed with olive oil and toasted; Arugula, for garnish

Total 25m

This Mayo-Free Mediterranean Tuna Salad Sandwiches Recipe is bursting with flavors! Made with oil-packed tuna, red onion, celery, fennel, capers, olives, and a zesty dressing, this sandwich is perfect for a light and satisfying lunch. Served with toasted rustic bread and arugula, it's a delicious and healthy meal option.