Tuna, Green Olive, and Egg Salad Sandwiches

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.


Serves 4

Recipe from


Recipe Time

Prep: 30 Minutes

Nutritional 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


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


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.

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

Note: Nutritional analysis is per sandwich.