Servings
4
Author:
Danielle Oron
It’s summer and that means it’s picnic time! Instead of using mayo, like a classic tuna salad, @IWillNotEatOysters opted for our avocado oil because of its fruity, delicate flavor. She also used our garlic oil for the mustardy dressing, to add a perfect garlic flavor without the harshness from the fresh kind. Pack these sammies up in some parchment paper and throw them in a cooler to bring to the park! Grab a nice bag of chips or some fresh crudités and I'd call that a perfect summer picnic plan! Who’s coming!?
Ingredients
- 3 cans (sustainably caught) tuna packed in salt or water, drained
- 3 tbsp La Tourangelle Avocado Oil
-
1/2 cup pitted Kalamata olives, roughly chopped
- 2 tbsp sundried tomatoes, roughly chopped
- 2 tbsp finely chopped fresh dill
-
1 1/2 tbsp capers
- 2 tsp finely grated lemon zest
-
1 1/2 tbsp lemon juice
- 1-2 tsp harissa
-
1/2 tsp kosher salt
- 2 pinches ground white pepper
- 2 tbsp lemon juice
- 2 tsp Dijon mustard
-
1/2 tsp honey
- 1 pinch dry oregano
- 1 pinch kosher salt
- 3 tbsp La Tourangelle Avocado Oil
- 1 tbsp La Tourangelle Garlic Oil
- 4 ciabatta rolls or 1 large ciabatta loaf
- La Tourangelle Avocado Oil, for brushing
- La Tourangelle Garlic Oil, for brushing
- Kosher salt
- Black pepper
- 3 hard boiled eggs, sliced
- 3 cups arugula
-
1/4 cup thinly sliced red onions
Tuna Salad
Vinaigrette
Sandwich
Directions
For the Tuna Salad:
Combine all the tuna salad ingredients in a large bowl using a fork to break up the large pieces of tuna. Use more or less harissa depending on how spicy you would like it. Set in the fridge until ready to eat. (This will stay fresh in the fridge in an airtight container for 24 hours.)
For the Vinaigrette:
- In a medium bowl, whisk together the lemon juice, mustard, honey, oregano, and salt until homogeneous. Whisking constantly, slowly stream in the avocado oil and then the garlic oil until the dressing is thick and emulsified.
Toast and Assemble:
- Preheat the oven to broil and place the rack in the upper third of the oven.
Slice the ciabatta rolls in half and place on a rimmed baking sheet with cut side up. Generously brush them with avocado oil and season with salt and black pepper. Broil for 2-3 minutes until lightly golden brown and toasted. You'll want to stay close by so you don't burn the ciabatta! Remove them from the oven and brush with garlic oil to finish.
- Assemble the sandwiches by spooning some of the dressing onto each cut half of the rolls. Then top the bottom half of the rolls with lots of tuna salad, arugula, hard boiled eggs, and thinly sliced red onions. Enjoy!