French Tuna Salad Sandwiches on the Grill

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for French tuna salad sandwiches on the grill is a delightful twist on the classic tuna salad sandwich. The grilled bread adds a smoky flavor and a satisfying crunch to the creamy tuna salad filling. With a combination of fresh ingredients like tuna, mayonnaise, Dijon mustard, capers, and herbs, these sandwiches are bursting with flavor. Perfect for a quick and easy lunch or a light summer dinner, these sandwiches are sure to become a new favorite.

Keywords: French tuna salad, sandwiches, grill, recipe, twist.

French tuna salad sandwiches on the grill recipe details

French tuna salad sandwiches on the grill recipe, recipe Rating: 4.7
Number of votes:127

You’ve had tuna salad from canned tuna, but man up and try this completely “from-scratch” version.
Ready in: 20 mins

Ingredients

Serves: 4

• 1/3 cup olive oil, plus more for drizzling
• 2 cloves garlic, finely chopped
• 2 teaspoons anchovy paste
• 2 sprigs rosemary, leaves finely chopped
• Black pepper
• 2 pounds tuna steaks, cut into bite-sized pieces
• 2 loaves ciabatta bread, split
• 1/2 pound pitted kalamata olives, chopped
• 4 tablespoons drained capers, coarsely chopped
• 1 small red onion, very thinly sliced
• 1/4 cup flat-leaf parsley leaves
• 4 cups baby arugula leaves
• Juice from 2 lemons
• 4 hard-boiled eggs, chopped

Preparation method

Prep: 15 mins | Cook: 5 mins

1. Preheat grill to medium-high.
2. Combine olive oil, garlic, anchovy paste, and rosemary, along with pepper to taste, in a large resealable plastic bag. Toss in the tuna, seal the bag, and turn to coat. Place tuna on skewers, and let the skewers sit for 5 minutes while grill finishes preheating.
3. Grill tuna skewers for about 5 minutes, turning occasionally. Place bread on grill while tuna finishes grilling to heat.
4. Divide tuna between ciabatta loaves. Scatter olives, capers, onion, parsley, and arugula over tuna in each sandwich, drizzle with lemon juice and olive oil, and quarter each sandwich. Serve.