Tuna Salad Sandwich (with fresh tuna)

This is no ordinary tuna salad sandwich! Our wine-poached tuna salad, made fresh tuna and homemade Lemon Aioli, brings the taste of the Mediterranean to your table.

Got 30 minutes? Fresh tuna and a few simple pantry ingredients make this tuna salad taste a step above the rest. We served it in top-sliced buns (lobster roll style), which reminds us of some of our favorite New England sandwiches. And don't forget the non-pareil capers! Mezzetta hand picks these from the Mediterranean coastline, so you know the flavor is truly authentic.

Jump to:

• Ingredients
• Instructions
• How to make Lemon Aioli
• Assemble Tuna Sandwiches
• Variations
• Storage
• FAQ
• Tuna Salad Sandwich recipe
• Related recipes

Ingredients

• FRESH TUNA STEAKS: we like Ahi tuna or yellow fin tuna steaks
• WHITE WINE: a dry white wine (like pinot Grigio) or a dry Rosé wine works
• TOP SLICED BUNS: to give this a Lobster roll feel
• GARLIC: fresh garlic cloves
• PEPPER CORNS: black pepper corns add flavor to the poached fish
• LEMON: fresh squeezed lemon juice
• EGG YOLKS: for aioli
• OLIVE OIL: use the best quality olive oil you can afford
• RICE VINEGAR
• LEMON PEPPER SEASONING
• CAYENNE PEPPER
• CAPERS: we like Mezzetta non-pareil capers

*see recipe card for quantities.

Instructions

1. Poach tuna by Placing wine in a sauce pan.
2. Add pepper corns along with 2 slices lemon and garlic cloves.
3. Cook over medium heat and add tuna steaks. 
4. Cover and turn heat down to low.
5. Continue to cook for 6-8 minutes.
6. When fish is done, remove from wine, place on dish, and refrigerate until cool.

How to make Lemon Aioli

1. Whisk 2 egg yolks rapidly for 2 minutes with a hand whisk. Add 2 teaspoon lemon juice and 1 tablespoon rice vinegar and mix.
2. While whisking, slowly drizzle in ¼ C olive oil and continue whisking until the mixture thickens, about 3 minutes. 
3. Add ½ teaspoon cayenne pepper and stir in. Add salt to taste.

Assemble Tuna Sandwiches

1. Remove tuna from fridge and flake using a fork (we think it's best to leave flakes large).
2. Place tuna in bowl. Add 3 tablespoon of aioli at a time and mix gently. 
3. Add lemon pepper seasoning and salt and pepper to taste.
4. Add more aioli to suit your preference.
5. Serve in a roll, top with capers, and garnish with greens. 

Variations

• Low Carb: Serve tuna salad over mixed greens for a protein-packed salad.
• Add Veggies: Add chopped celery, green peppers, red pepper for more crunch
• No top-sliced buns? this tuna salad tastes great on toasted sourdough or hamburger rolls.

Storage

• Store in an airtight container in the refrigerator for up to 3 days.
• Make ahead and store in the refrigerator for even more developed flavor. Do not freeze.

A great tasting, memorable meal can be the highlight of a summer staycation. These Tuna Salad Rolls can bring the taste of the Mediterranean to your table in just a few easy steps. Serve them with some Mint Lemonade, Cherry Limeade (made with Mezzetta Maraschino Cherries), or our Dirty Lemon Basil Martinis (for an adult style meal). Summer dining has never been better.

This post was created in partnership with Mezzetta. All opinions are our own.

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