Spanish · Lunch
Spanish Tuna Sandwich
A cold Spanish-style sandwich built on gluten-free bread with oil-packed tuna, mayonnaise, roasted bell pepper, hard-boiled egg, and briny green olives. Sherry vinegar and olive oil bring acidity while lettuce adds crunch, finished with black pepper for a simple midday tapas-bar-style bite.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
448Calories
27.8gProtein
25.6gFat
28.2gCarbs
3.8gSugar
4.1gFiber
1088mgSodium
165mgChol
4.7gSat Fat
405mgPotassium
82mgCalcium
2.4mgIron
3mcgVitamin B12
21mgVitamin C
Goes well with
Spanish Albariño or crisp white wine
local
Horchata de Chufa
international
gluten-free
low-calorie
gluten-free
Instructions
1
Prep
Boil the egg in a small pot of water over high heat for 9 minutes until the yolk is fully set, cool under cold running water, and slice half of it.
2
Prep
Drain the canned tuna in olive oil, flake gently with a fork keeping some larger chunks, and gently stir in sherry vinegar and olive oil.
3
Build
Spread mayonnaise on one slice of gluten-free bread, then layer lettuce leaf, dressed tuna, roasted red bell pepper, sliced egg, and sliced olives. Season with salt and black pepper.
4
Plate
Close the sandwich with the second slice of bread, press down lightly to compact, cut in half, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g, drained weight canned tuna in olive oil
- 4 slicesabout 70g gluten-free sandwich bread
- 2 tbsp2 tbsp mayonnaise
- 2 tsp2 tsp sherry vinegar
- 11 small egg, hard-boiled
- 4 tbspabout 20g roasted red bell pepper
- 1010 green olives, pitted
- 22 small lettuce leaf
- 2 tsp2 tsp olive oil
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
