Recipes // Sandwiches and Wraps // Fresh Tuna Salad Sandwiches

Fresh Tuna Salad Sandwiches


From Fabio’s American Home Kitchen by Fabio Viviani; published by Hachette Books, a division of the Hachette Book Group. Copyright ©2014 FV Legacy, LLC. All Rights Reserved. Used with Permission.

Serves 4


  • 3 garlic cloves, crushed
  • 5 bay leaves
  • Whole black peppercorns
  • 3 cups water
  • 1 pound tuna fillets, cut into 4 pieces
  • 1 cup good-quality mayon¬naise
  • 2 teaspoons Dijon mustard
  • ½ cup diced celery
  • 2 teaspoons finely grated lemon zest
  • 2 teaspoons fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • ½ red small onion, diced
  • ½ cup fresh flat-leaf parsley leaves
  • 2 tablespoons capers
  • 2 hard-boiled eggs, chopped
  • 2 baguettes cut in half, then split lengthwise


  1. Put the garlic, bay leaves, and peppercorn in a pot big enough to hold all the tuna along with the water.
  2. Heat almost to boiling, then put the tuna into the water, lower the heat, and simmer for about 10 minutes.
  3. Remove the fish from water, pat dry, transfer to a plate and place it in the fridge to cool down.
  4. Combine the mayonnaise, mustard, celery, lemon zest, lemon juice, salt, pepper, onion, parsley, capers and eggs together in a large bowl.
  5. Add the cooled tuna and mix well, breaking the fish up with a fork.
  6. Spread the tuna salad onto the bottom side of the baguette halves and top with the other piece.
  7. Cut each sandwich in half and serve.
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