Mediterranean-Style Tuna Salad Sandwich Recipe

Ingredients

• 2 (142 g) canstuna in water or olive oil
• 45 ml (3 tablespoons)mayonnaise
• 10 ml (2 teaspoons)lemon juice
• 5 ml (1 teaspoon)fresh dill, chopped
• 5 ml (1 teaspoon)fresh parsley, chopped
• 30 ml (2 tablespoons)crumbled feta cheese
• 15 ml (1 tablespoon)sun-dried tomatoes, chopped
• 15 ml (1 tablespoon)pitted Kalamata olives, chopped
• 15 ml (1 tablespoon)pitted green olives, chopped
• 15 ml (1 tablespoon)red onion, chopped
• 1seeded demi baguette or half a baguette, split
• 30 ml (2 tablespoons)olive oil
• 120 ml (½ cup)cucumber, sliced
• 480 ml (2 cups)baby rocket

Instructions

1. 1

   Drain the tuna

   Drain the tuna and put it in a large bowl.

2. 2

   Mix the dressing

   Add the mayonnaise, lemon juice, dill and parsley, then stir until combined.

3. 3

   Add the extras

   Add the feta, sun-dried tomatoes, Kalamata olives, green olives and red onion.

4. 4

   Chill the mixture

   Stir everything together, cover the bowl and refrigerate until you are ready to assemble the sandwich.

5. 5

   Oil the bread

   Drizzle the cut sides of the split baguette with olive oil.

6. 6

   Toast the baguette

   Toast the baguette in a toaster oven or conventional oven until golden and lightly crisp.

7. 7

   Add half the tuna

   Spoon half of the tuna mixture onto the baguette and spread it evenly.

8. 8

   Layer the cucumber

   Arrange the sliced cucumber in a layer over the tuna.

9. 9

   Add remaining tuna

   Spread the remaining tuna mixture evenly over the cucumber.

10. 10

    Top with rocket

    Cover the tuna with the baby rocket.

11. 11

    Close the sandwich

    Place the top of the baguette over the filling and secure it with toothpicks.

12. 12

    Slice and serve

    Cut the sandwich into quarters and serve.

What is a Mediterranean-style tuna sandwich?

This is a deli-style baguette sandwich built around tuna mixed with briny olives, feta, herbs and sun-dried tomatoes. The Mediterranean-style flavours are an interpretation rather than a single traditional recipe.

Here, creamy tuna filling meets crunchy cucumber, peppery rocket and toasted bread. The layers make each bite savoury, fresh and substantial.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 24g protein, 40g carbs, 18g fat.

The baguette supplies most of the carbohydrates, while tuna contributes most of the protein. Mayonnaise, olive oil and feta account for much of the fat; serve a quarter of the sandwich with a generous side salad or extra vegetables to balance the plate.

Choosing the tuna and olives

Tuna: Either tuna packed in water or olive oil works. Drain it well so the mayonnaise mixture stays cohesive rather than watery.

Olives: Kalamata and green olives bring different kinds of brininess. Chop them fairly finely so they are distributed through the filling rather than concentrated in a few bites.

Getting the tuna mixture right

Mixing: Stir the mayonnaise, lemon and herbs into the tuna first, then fold in the feta, tomatoes, olives and onion. This helps the tuna become evenly coated before the chunkier ingredients go in.

Chilling: Refrigerating the covered mixture until assembly gives you time to prepare the bread and vegetables. Keep it chilled if you are not assembling the sandwiches straight away.

Toast for a sturdy base

Oil: A light, even drizzle over the cut sides helps the bread toast and adds flavour. Avoid soaking the crumb, which can make the baguette greasy.

Doneness: Take the bread out when it is golden and lightly crisp, as the recipe specifies. It should still be easy to bite through once filled.

Build the layers evenly

First layer: Spread half the tuna mixture over the baguette before adding the cucumber. This gives the slices a base and helps keep the cucumber in place.

Finish: Add the remaining tuna and rocket, then cap the sandwich and secure it with toothpicks. Slice into quarters for easier serving.

Serve it with

For a simple lunch, serve the quarters with a green salad or sliced raw vegetables. The sandwich already has a rich, savoury filling, so a crisp, lightly dressed side works well.

If serving it as part of a larger meal, offer fruit or a light vegetable soup alongside.

Recipe notes & tips

• Drain the tuna thoroughly before mixing it with the mayonnaise.
• Chop the olives, onion and sun-dried tomatoes small enough to spread evenly through the filling.
• Keep the tuna mixture covered in the fridge until you are ready to assemble the sandwich.
• Toast the baguette just until lightly crisp so it remains easy to bite.
• Add the rocket shortly before serving to keep it fresh and perky.
• Use toothpicks to hold the baguette together while you cut it into quarters.

Variations

• Add capers: Stir a small amount into the tuna mixture for an extra briny note.
• Use wholemeal bread: Swap in a wholemeal baguette for a nuttier base.
• Add roasted peppers: Chop them and mix them in with the olives and feta.
• Change the herbs: Use chopped basil in place of the dill and parsley.
• Make it spicier: Add a pinch of chilli flakes to the tuna mixture.

Common mistakes to avoid

• Wet tuna: Drain it well before mixing so the filling does not turn loose.
• Too much oil on the bread: Drizzle lightly so the toasted baguette does not become greasy.
• Uneven filling: Spread each tuna layer to the edges for more balanced portions.
• Soggy rocket: Add the rocket at assembly time rather than leaving it in the chilled tuna mixture.
• Crushing the bread: Toast it until lightly crisp, not hard, so the sandwich is still comfortable to eat.
• Loose quarters: Secure the closed baguette with toothpicks before slicing.

How to store

Store leftover tuna mixture in a covered container in the fridge and use within 2 days. Keep the bread, cucumber and rocket separate until serving, as an assembled sandwich can soften; re-toast the bread before building if needed.

Frequently asked questions