Herbed Tuna Salad Sandwiches with Roasted Tomatoes
These Herbed Tuna Salad Sandwiches are made with fresh herbs and juicy roasted tomatoes. They make a delicious spring or summer lunch and go great with a side of greens or chips!
Ingredients
Roasted Tomatoes:
- 1 ½ cups (222 g) cherry tomatoes
- ½ tbsp extra-virgin olive oil
- 1 generous pinch flaky sea salt
Herbed Tuna Salad Sandwiches:
- 2 5.6-oz (160 g) cans tuna in olive oil drained
- ½ cup (110 g) mayo
- 2 tsp dijon mustard
- 1 tbsp fresh lemon juice
- 3 tbsp shallot finely chopped
- 1 tbsp fresh tarragon chopped
- 1 tbsp fresh dill chopped
- 1 tbsp fresh thyme chopped
- 2 tbsp capers drained
- ½ tsp ground black pepper
- 1 long baguette*
- 1 cup (32 g) microgreens packed
Instructions
Roasted Tomatoes:
- Preheat the oven to 375°F (190°C) and line a small baking sheet with parchment paper.
- Place the tomatoes on the baking sheet and coat with ½ tbsp of olive oil. Bake for 25-30 minutes until wrinkled and juicy.
- Sprinkle with flaky sea salt and let cool for at least 10 minutes. Once cool, give them a little squish with the back of a spoon to flatten them out a bit.
Herbed Tuna Salad:
- While the tomatoes are roasting, make the tuna salad by adding the tuna, mayo, dijon mustard, lemon juice, shallot, herbs, capers, and black pepper to a large bowl. Break up the tuna into small pieces and stir to combine.
- Cut the baguette into 4 pieces and slice them lengthwise through the center.
- Place the tuna salad on the bottom halves of the bread and add the tomatoes and microgreens on top. Cover with the top half of the bread and serve with a side of chips or a salad.
Notes
- Bread: You can also use demi-baguettes or any other rustic bread like sourdough. Whole wheat bread would be good too.
- You can make the tuna salad ahead of time and cover it with plastic wrap before storing it in the fridge for up to 24 hours.
- Any leftover tuna salad can be stored for up to 1 day after making.
Nutrition
Serving: 1 sandwich | Calories: 543kcal | Carbohydrates: 36g | Protein: 27g | Fat: 34g | Sodium: 992mg | Fiber: 3g | Sugar: 5g
Tried this recipe?Let us know how it was by leaving a comment down below!
