Recipe: Tuna and Olive Salad Sandwich

I stumbled across this recipe at

It’s originally from Gourmet magazine and when I saw the words “olive salad” next to “sandwich,” I knew I had to try it.

One of my most favorite foods is the muffaletta, a New Orleans sandwich packed with meat, cheese and, yes, olive salad.

I still have fantasies about the muffaletta I ate from Central Grocery in New Orleans (pre-Katrina).

This is no muffaletta, but it has some of the great olive taste.

And it’s probably a lot better for you.

Tuna and Olive Salad Sandwich

Yield: 4 servings

1/4 cup mayonnaise

2 tablespoons fresh lemon juice

2 (6-ounce) cans light tuna packed in olive oil, drained

1/2 cup chopped drained bottled roasted red peppers

10 Kalamata or other brine-cured black olives, pitted and cut lengthwise into strips

1 large celery rib, chopped

2 tablespoons finely chopped red onion

1 (20- to 24-inch) baguette

2 tablespoons olive oil

Green leaf lettuce

Make tuna salad: Whisk together mayonnaise and lemon juice in a large bowl. Add tuna thorugh red onion and stir together gently. Season with salt and pepper.

Assemble sandwiches: Cut baguette into 4 equal lengths and halve each piece horizontally. Brush cut sides with oil and season with salt and pepper. Make sandwiches with baguette, lettuce, and tuna salad.

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