Adapted from a recipe by Albert Bevia from Spain on a Fork
Ingredients
- 2 3-ounce cans tuna in olive oil (Spanish preferred)
- 1/4 cup mayonnaise
- 1 tsp dijon mustard
- 2 tbsp finely diced onions
- 1 garlic
- 1 tomato roughly diced
- 2 hard-boiled eggs roughly chopped
- 8 pimento stuffed green Spanish olives
- 4 slices bread (Ferenc likes potato bread toasted light and then browned the slices in olive oil in a pan as described below)
- 1 avocado
- 4 romaine lettuce leaves
- 1/2 tbsp extra virgin olive oil
- sea salt
- freshly cracked black pepper
- added minced celery and capers
Instructions
Drain two 3-ounce tins of tuna in olive oil and add to a large bowl, then add in a generous 1/4 cup of mayonnaise, 1 teaspoon of dijon mustard, 2 tablespoons of finely diced onions, shred in 1 large clove of garlic, 1 tomato roughly diced, 2 hard-boiled eggs roughly diced and 8 pimento stuffed green Spanish olives cut in half, season with sea salt & black pepper and gently mix together until well combined. Add minced celery and capers
Thinly slice one avocado and reserve a couple leaves of romaine lettuce
Lightly brush 4 pieces of sandwich bread with some extra virgin olive oil and toast on a grilling pan until just lightly toasted
Evenly divide the tuna salad over 2 toasted breads, divide the sliced avocado on top of the tuna salad and add a couple leafs of romaine lettuce, place the other toasted breads over the lettuce and serve at once.
Adapted from full recipe At Spain on a Fork, https://www.spainonafork.com/the-best-ever-tuna-salad-sandwich/