Italian-Style Tuna Sandwich Recipe (2024)

To bring it to the next level buy a piece if fresh tuna, slice it thin in an oven-proof dish, cover it in olive oil, sprinkle with see salt and fennel seeds. Cook for 25 minutes at 250 and let it cool. Better than canned tuna.

This was tasty but came out far too oily for me. Many of the ingredients are already packed in, and impregnated with, oil--the tuna, anchovies, olives. That on top of the half-cup of oil the recipe calls for was too much for me. And I love olive oil, make no mistake, this was just too much of a good thing.

Healthy supercharge dinner. Maybe addition of avocado for extra creaminess and/or tomato in the summer.

You don't notice the anchovy at all. I promise. I HATE anchovy; I throw it into the food processor with everything else and it just adds a saltiness that couldn't come from salt.

I have been a fan of tuna canned in olive oil for decades. In my opinion, the best (readily available) is from Trader Joe's; it's in the green can.

A less messy to eat riff on this is to use the eggs, oil and lemon to make a mayonnaise and then adding the anchovies, capers and parsley. You can do even better by adding chilled olive oil poached tuna instead of the soggy canned variety.

*Best. *Sandwich. *Ever.
Even a reasonable facsimile of these ingredients turns out a winner. Yes, you can leave out the anchovies and if you're like me, you know that that olives and capers will add enough salt for my tastes - but the good bread, the better tuna (still regular canned, white tuna - no biggie), eggs boiled like the picture, (~6 minutes) and lovely sauce makes a truly great meal.

Threw in the olives, garlic and anchovies in the food processor with the parsley/olive oil. Added less olive oil than was called for. Really delicious and complex flavor a!

I use wild-caught, hand-packed tuna in olive oil that comes in a glass jar. Tastes delicious, and chunkier than canned tuna.

When I read "tuna sandwich" it evoked memories of my childhood in Sands Point, Long Island. My friend lived in this big white house down the road (much like the house I lived in). I have vivid memories of summer days over there, her mother making tuna sandwiches for lunch served with potato chips and lemonade. I can't tell you how much happiness these memories bring me. Your recipe is not quite the simplicity of what we devoured on a sunny summer day but, it looks good. smiles.

This is fabulous. I agree with those that caution you against cutting back on the oil. We did not have baguettes, but had this instead on crusty artisan bread from a local bakery. The anchovies blend into the background and provide a nice note of brininess without being too assertive. My 13-year-old daughter was aghast when she found out she had eaten anchovies, but she didn't complain.

This is delicious as written. So good that I was inspired to try subbing in a can of mackerel that has been in my pantry for a very long time. It was delicious. For the mackerel, added thinly sliced red onion, romaine.

Best all-season sandwich ever! And the parsley, olive and anchovy pesto: has permanently replaced the basil standard in this household.

This sandwich is tasty but messy and the flavors don't all come together. My husband and I were talking about maybe cutting up the egg and adding it to the sauce to reduce the sloppiness when he just cut up the bread and mixed it all together for our 6 year old son to eat. Hmm...maybe instead of a sandwich we should just make this a salad. So that's what we did. I just had the leftovers for lunch and the flavors totally melded and it was really enjoyable not frustratingly messy.

This is almost identical to what we called a Provençal sandwich in my house, only: capers and anchovies and parsley were just strewn; we used black, usually niçoise olives; no lemon zest, some red wine vinegar; and eggs were sliced. We weren't French, though we ate and cooked French whenever my father tolerated it. And it was a big deal, because it could only be made when we could get really good baguettes (they haven't always be so easy to find in the US, children).

Reduce the oil in the salsa verde, or at least add a bit at a time for your desired consistency. These are great!

This is SO GOOD! This recipe led me to one of the best sandwiches I’ve ever eaten. Even with all the other goodies in the salsa verde, the olive oil flavor stands out, so good olive oil (the kind you really enjoy drinking a spoonful of) is important here, as of course is good-quality tuna in big chunks. I was tempted to mix the tuna in with the salsa, but I’m glad I just followed the directions. Some bites had more tuna, some more egg, some more salsa—so good.

DON'T leave out the anchovies. DO add some sliced raw red onion. Others here offer some good riffs, but even as designed, it's a great prep.

I skipped the bread and had this over salad greens, cucumber, radishes and tomato. I only had tuna packed in water, so I didn’t face the oiliness that some people are complaining about. I also added some chopped red onion and white beans to bulk it up. I did feel as though it was missing a little acid, so I added lemon juice and a little bit of vinegar. Absolutely delicious.

I made this with canned tuna in oil from Italy and it turned out amazing. I didn’t have a baguette on hand, so I used sliced Italian bread and that was still good, but I think a baguette would be less messy and would hold up the sauce better. The flavors worked so well together! I omitted the olives bc of certain picky family members. It was still delicious.

Use freshly broiled tuna (medium rare to medium).

If it's too much oil, just use paper towels to blot the tuna and choves. The only oil will then be from the salsa, which you can, of course, regulate. Worked perfectly for me!

I had trouble finding something that could grind up the pesto - finally I got my motar and rigded bowl and got a delicious sandwich. I wouldn't change a thing - was that good!

Just made this - so delicious! My baguette was homemade so it was a little large so we had the sandwiches “open-faced” but used a large romaine leaf as the upper lid of the sandwich and it worked well! Just the right amount of bread for the fillings!

I made this with some substitutions based on what I had on hand and it was absolutely delicious. I used some good sardines in place of the tuna and made the salsa verde with the olive oil that they were packed in, and because I forgot to hard boil an egg beforehand I topped it with half of an avocado instead. It came out incredible, but I will definitely make it again in the future with the tuna and egg to see if I missed out!

I could taste nothing but salt in the salsa. Not surprising, since there’s capers, olives, AND anchovies. Learn from my mistakes: follow as directed, but add these three at the end of the salsa recipe (after lemon zest, red pepper, garlic), in small portions, tasting along the way, rather than all at once with the rest of the ingredients.

I poached fresh tuna in olive oil that a friend gave the family from his catch. Only had Ezekiel Bread on hand and used that. Only 1 anchovy but plenty of anchovy stuffed olives, no capers(Shame on me, because I’m never without but with the office and 2 residences, I cant remember what I saw and where), parsley and Serrano peppers from the garden and man oh man, was this a fantastic sandwich! The whole family loved it and i cant wait to make it again. With Capers this time!

I agree with the person so recommended the Italian, Portuguese and Spanish Tunas in the glass jars. They are the only ones i eat if not made myself and they are just superb(Ventresca, which comes from the belly of the fish). They are expensive, but so worth it. Life is too short to eat mediocre food.

No good.

Husband made this for lunch yesterday, and we both loved it! The salsa verde is delicious - flavors are bright and fresh and compliment the Italian tuna perfectly. We skipped the eggs and serrano (will try adding them next time). This will definitely be part of our menu rotation this summer. Enjoy!