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Tuna, Green Olive, and Egg Salad Sandwiches

Prep time 30 mins
Yield Serves 4
The lunch standby gets a gourmet makeover with a fresh vinaigrette instead of the expected mayo, a little smoky paprika, and briney olives. It's part salad, part sandwich, and wholly delicious.


  • 4 large eggs
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 cup sliced green olives
  • 1 can (5 oz.) canned tuna,* drained
  • About 1/4 cup thinly slivered white onion
  • 1/2 cup flat-leaf parsley leaves
  • 1 ripe tomato, cut into 8 thin slices
  • 8 slices toasted ciabatta bread

Nutrition Information

  • calories 431
  • caloriesfromfat 51 %
  • protein 21 g
  • fat 25 g
  • satfat 4.3 g
  • carbohydrate 32 g
  • fiber 1.7 g
  • sodium 1003 mg
  • cholesterol 222 mg

How to Make It

  1. Put eggs in a small saucepan. Cover with hot water and bring to a boil. Remove from heat, cover, and let sit 12 minutes. Drain and rinse eggs with cold water until cool. Peel and quarter.

  2. Meanwhile, in a bowl, whisk together oil, lemon juice, salt, pepper, and paprika. Add olives, tuna, onion, and parsley, and stir just to combine, leaving tuna in large chunks.

  3. Arrange 2 tomato pieces on each of 4 slices ciabatta. Top with tuna mixture, dividing evenly, and remaining slices ciabatta.

  4. *For the most sustainable choice, look for pole- or troll-caught tuna.

  5. Note: Nutritional analysis is per sandwich.