The Ultimate tuna fish sandwich

The Ultimate Tunafish Sandwich

This tunafish sandwich is next level. The recipe is adapted from the one on the New York Times website.


For the Salsa Verde

1/2 cup Italian parsley leaves, washed and dried
1/4 cup extra-virgin olive oil, plus more as needed
1 garlic clove, minced
2 Tbl roughly chopped green olives, such as Castelvetrano
2 anchovy fillets, chopped
1/2 Tbl capers
Zest of 1/2 lemon
Pinch of crushed red pepper

For the Sandwich

2 Heidelberg ciabatta rolls, or even better, a baguette
Handful of lettuce leaves or arugula
4 oz best quality oil packed tuna, drained, in chunks
2 hard-boiled eggs
Salt and pepper
1/2 serrano chile, thinly sliced


  1. Whiz parsley leaves and 1/4 cup oil in a food processor.
  2. Add garlic, olives, anchovies, capers, lemon zest and red pepper to parsley mixture. Stir well.
  3. Slice rolls in half.
  4. Divide the mixture between the two sandwiches, spreading it on the top and bottom.
  5. Divide tuna between the two rolls.
  6. Top with lettuce and thickly-sliced egg.
  7. Add sliced serrano chile.
  8. Press sandwich closed.

This Ultimate Tunafish Sandwich recipe serves 2.
Approx. 472 calories per serving.

Great served with homemade sweet potato chips.

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