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Hold the Mayo Tuna Salad Sandwich

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“The Ski House Cookbook”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl, mix together the tuna, vinegar, oil, lemon zest, lemon juice, capers, onions, olives, and parsley.
  2. Season to taste with salt and pepper (better to refrigerate overnight to let flavors blend).
  3. Make sandwich—place bread slices on work surface and drizzle lightly with olive oil.
  4. Layer the tuna salad on 4 slices, followed by avocado and tomato.
  5. Top with remaining bread, oil side down.

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