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.

Notes

The salad can be made and stored, refrigerated, for up to three days in advance. Wait to add it to the bread until just before serving so it doesn’t get soggy.

Nutrition