Lemony Tuna Salad Sandwich

This sandwich is bright, briny, and irresistibly fresh—an easy lunch you will be making again and again!

Course Sandwich

Cuisine American

Prep Time 15

Cook Time 0

Servings

Calories 606kcal

Author Kylie Mazon-Chambers

Ingredients

2 (5-ounce) cans albacore tuna (preferably olive oil-packed)
⅓ cup finely diced celery
⅓ cup Kewpie mayonnaise
2 tablespoons diced shallots
2 teaspoons lemon zest
2 tablespoons freshly squeezed lemon juice
2 teaspoons brine from pepperoncini pepper jar
1 teaspoon Dijon mustard
1 teaspoon capers, chopped
Kosher salt, as needed
Freshly ground black pepper, as needed
1 Stirato or French baguette, halved lengthwise and halved widthwise
8 pepperoncini peppers, thinly sliced

US Customary - Metric

Instructions

In a medium mixing bowl, combine the tuna, celery, Kewpie mayonnaise, shallot, lemon zest, lemon juice, pepperoncini brine, Dijon and capers. Mix until well combined and season to taste with salt and pepper.
Spread the tuna salad onto the bottom half of the bread and top with the pepperoncini peppers. Close each sandwich and cut in half. Serve.

Video

Notes

Make sure you use both the lemon zest and the juice! The zest adds concentrated citrus aroma without extra liquid, giving the tuna salad a brighter, fresher flavor that really sets this recipe apart.

Nutrition