Tuna Salad with Avocado, Black Olive, Butterhead Lettuce & Lemon Vinaigrette
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Tuna Salad with Avocado, Black Olive, Butterhead Lettuce & Lemon Vinaigrette
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20 minutes
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1 serving

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20 minutes
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1 serving
Ingredients
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8 slices of Brownberry Oatnut bread
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1 head butterhead lettuce
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¼ cup black olives, roughly chopped
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2 avocados, sliced
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Tuna salad (recipe follows)
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Lemon vinaigrette (recipe follows)
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Tuna Salad Ingredients:
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12 ounces Yellowfin or Albacore tuna
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2 tablespoons extra virgin olive oil
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2 teaspoons red wine vinegar
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2 tablespoons red onion, finely diced
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1 tablespoon capers, drained
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2 teaspoons fresh oregano, chopped
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Kosher salt
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Freshly ground black pepper
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Lemon Vinaigrette Ingredients:
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1 cup extra virgin olive oil
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⅔ cup fresh lemon juice
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2 tablespoons shallots, finely chopped
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2 teaspoons kosher salt
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1 sprig fresh rosemary
Directions
- Tuna Salad Directions:
- Combine tuna, olive oil, red wine vinegar, red onion, capers, oregano, salt and pepper in a medium bowl and mix well.
- Adjust seasoning as necessary and refrigerate until ready to use.
- Lemon Vinaigrette Directions:
- In a small bowl, combine the oil, lemon juice, shallots and salt.
- Whisk until the vinaigrette emulsifies.
- Add the rosemary sprig, cover and set aside for 1 hour (remove the rosemary before using). Keeps well refrigerated for up to 1 week.
- Sandwich Directions:
- Add whole leaf butterhead lettuce to a large mixing bowl and dress with lemon vinaigrette. Set aside.
- Add olives to tuna salad and spread across 4 slices of bread.
- Top with sliced avocado, dressed butterhead lettuce and remaining pieces of bread.
- Serve at room temperature.