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.

Yield: Serves 4
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 431
  • Calories from fat: 51%
  • Protein: 21g
  • Fat: 25g
  • Saturated fat: 4.3g
  • Carbohydrate: 32g
  • Fiber: 1.7g
  • Sodium: 1003mg
  • Cholesterol: 222mg


  • 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. 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. 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. 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.
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