Ingredients
-
2
-
1
-
1
-
1
-
2
-
1
-
2
-
2
-
1
-
-
-
8
-
-
-
Directions
Hold the Mayo Tuna Salad Sandwich,The Ski House Cookbook,Dry as a bone. Doubled the olive oil to make it wetter. Too much lemon; will reduce it to half next time. Committed the unpardonable sin: I added half a cup of mayo, and then it was pretty good.,Excellent! I’ve made it twice, once with sourdough, once with lettuce “wraps”…. any kind of onion works, I’m sure, but we preferred the scallions. Thanks!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Bowl, Mix Together the Tuna, Vinegar, Oil, Lemon Zest, Lemon Juice, Capers, Onions, Olives, and Parsley. |
|
2
Done
|
Season to Taste With Salt and Pepper (better to Refrigerate Overnight to Let Flavors Blend). |
|
3
Done
|
Make Sandwichplace Bread Slices on Work Surface and Drizzle Lightly With Olive Oil. |
|
4
Done
|
Layer the Tuna Salad on 4 Slices, Followed by Avocado and Tomato. |
|
5
Done
|
Top With Remaining Bread, Oil Side Down. |
