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 some simple pantry ingredients make this tuna salad a step above the rest. We served it in top-sliced buns (lobster roll style), which reminds us of our favorite New England sandwiches. Like our Ahi Tuna Patties, Caprese Pork Sliders and Grilled Turkey Burgers, these sandwiches are big on flavor without the guilt. Don't forget the non-pareil capers!
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Ingredients
- FRESH TUNA STEAKS: we like Ahi tuna steaks 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: add a ping of acidity
- LEMON PEPPER SEASONING: for fresh, bold flavor
- CAYENNE PEPPER: add just a bit for spicy
- CAPERS: we like Mezzetta non-pareil capers
*see recipe card for quantities.
Instructions
- Poach tuna: placing wine in a sauce pan. Add pepper corns along with 2 slices lemon and garlic cloves. Cook over medium heat and add tuna steaks. Cover and turn heat down to low. Continue to cook for 6-8 minutes.
- Refrigerate: When fish is done poaching, remove from wine, place on dish, and refrigerate until cool.
- Make Lemon Aioli: Whisk 2 egg yolks rapidly for 2 minutes with a hand whisk. Add 2 teaspoon lemon juice and 1 tablespoon rice vinegar and mix. While whisking, slowly drizzle in ¼ C olive oil and continue whisking until the mixture thickens, about 3 minutes. Add ½ teaspoon cayenne pepper and stir in. Add salt to taste.
- Flake Tuna: Remove tuna from fridge and flake using a fork (we think it's best to leave flakes large).
- Make Tuna Salad: Place tuna in bowl. Add 3 tablespoon of aioli at a time and mix gently. Add lemon pepper seasoning and salt and pepper to taste. Add more aioli to suit your preference.
- Serve: 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.
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🐟 More fresh tuna recipes
- Fresh Tuna Patties with Tangy Dipping Sauce
- Tuna Steak with Mango Citrus Salsa
- Tuna Tacos with Salsa Verde
Storage
- Store in an airtight container in the refrigerator for up to 3 days.
- Make ahead: make tuna salad up to 1 day ahead of time and store in the refrigerator for even more developed flavor.
- Do not freeze.
This post was created in partnership with Mezzetta. All opinions are our own.
Serving suggestions
Serve Tuna Salad Sandwiches with Mint Lemonade, Cherry Lemonade (made with Mezzetta Maraschino Cherries), Fresh Coleslaw, or a Grilled Peach Salad. Summer dining has never been better.
FAQ
We recommend Ahi tuna steaks or yellowfin tuna steaks
Fresh Tuna Salad can be stored in the refrigerator for up to 3 days when kept in an airtight container. Be sure to check for any signs of spoilage before consuming leftovers.
To prevent sogginess, lightly toast the bread and add a layer of lettuce between the bread and the tuna salad. This creates a barrier that helps keep the bread from absorbing too much moisture.
Fresh Tuna Salad Sandwiches pair well with a variety of side dishes. Some popular options include fresh fruit, vegetable sticks with hummus, potato chips, coleslaw, or a simple green salad.
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Tuna Salad Sandwich recipe
Fresh Ahi tuna, a homemade Lemon Aioli & capers bring the taste of the Mediterranean to your family table. This is no ordinary tuna salad.
- Total Time: 25 minutes
- Yield: 4 sandwiches 1x
Ingredients
- 12 oz fresh tuna steaks
- 6 oz white or rosé wine
- 4 top sliced buns
- 2 garlic cloves
- 1 tsp black pepper corns
- 1 lemon
- 2 egg yolks
- ¼ C olive oil
- 1 Tbsp rice vinegar
- 2 Tsp lemon pepper seasoning
- ½ tsp Cayenne pepper
- 2 Tbsp non-pareil capers
Instructions
To Poach Fish:
- Place wine in a sauce pan and add pepper corns along with 2 slices lemon and garlic cloves.
- Cook over medium heat and add tuna steaks.
- Cover and turn heat down to low.
- Continue to cook for 6-8 minutes.
- When fish is done, remove from wine, place on dish, and refrigerate until cool.
To make the Aioli:
- Whisk egg yolks rapidly for 2 minutes with a hand whisk. Add 2 teaspoon lemon juice and rice vinegar and mix.
- While whisking, slowly drizzle in olive oil and continue whisking until the mixture thickens, about 3 minutes.
- Add cayenne pepper and stir in. Add salt to taste.
Assemble the Tuna Rolls:
- Remove tuna from fridge and flake using a fork (we think it's best to leave flakes large).
- Place tuna in bowl. Add 3 tablespoon of aioli at a time and mix gently.
- Add lemon pepper seasoning and salt and pepper to taste.
- Add more aioli to suit your preference.
- Serve in a roll, top with capers, and garnish with your choice of greens.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: sandwiches
- Method: n/a
- Cuisine: n/a
Nutrition
- Serving Size: 1 sandwich
- Calories: 343
- Sugar: 4.2 g
- Sodium: 322.7 mg
- Fat: 14.2 g
- Carbohydrates: 22.9 g
- Protein: 26.3 g
- Cholesterol: 125.5 mg
Barb says
Another winner!
Barb says
Another winner! Looks delicious!
Jackie says
This is not your average tuna salad. It's an elegant and fresh take on a classic that I could eat every day. The lemon aioli is the best!