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Italian-Style Tuna Sandwich

Italian-Style Tuna Sandwich

Recipe by Becca Millstein

Italian-Style Tuna Sandwich

Courtesy of The NY Times (David Tanis)


  • 1 cup Italian parsley leaves, washed and dried
  • ½ cup extra-virgin olive oil, plus more as needed
  • 2 garlic cloves, minced
  • ¼ cup roughly chopped green olives, such as Castelvetrano
  • 3 or 4 anchovy fillets, chopped
  • 1 tablespoon chopped capers
  •  Zest of 1 lemon
  •  Pinch of crushed red pepper
  •  Salt and pepper


  • 1 baguette or 4 ciabatta rolls
  •  Handful of lettuce leaves, arugula or watercress
  • 8 ounces Fishwife Albacore Tuna, drained, in large chunks (2-3 cans)
  • 4 hard-boiled eggs
  •  Salt and pepper
  • 1 serrano chile, thinly sliced, optional

Make the salsa verde: Whiz parsley leaves and 1/2 cup oil in a food processor or blender to a pesto-like consistency, then transfer to a small bowl. (Alternatively, chop parsley by hand and combine with oil.) Add garlic, chopped olives, anchovies, capers, lemon zest and red pepper to parsley mixture and stir well. Season with salt and freshly ground black pepper to taste. Thin with more oil as desired.

Cut baguette crosswise into 4 equal pieces, then split each lengthwise with a serrated knife.
Spread cut sides with 2 tablespoons salsa verde. Put a few lettuce leaves on 1 piece of bread and arrange 2 ounces of tuna over lettuce. Top tuna with 1 egg, quartered. Season egg lightly with salt and pepper. Add sliced serrano chile, if using. Drizzle with a little more salsa verde, then press sandwich closed.
Italian-Style Tuna Sandwich


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