Tuna Salad with Avocado, Black Olive, Butterhead Lettuce & Lemon Vinaigrette

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Tuna Salad with Avocado, Black Olive, Butterhead Lettuce & Lemon Vinaigrette

  • 20 minutes
  • 1 serving
  • 20 minutes
  • 1 serving

Ingredients

  • 8 slices of Brownberry Oatnut bread
  • 1 head butterhead lettuce
  • ¼ cup black olives, roughly chopped
  • 2 avocados, sliced
  • Tuna salad (recipe follows)
  • Lemon vinaigrette (recipe follows)
  • Tuna Salad Ingredients:
  • 12 ounces Yellowfin or Albacore tuna
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons red wine vinegar
  • 2 tablespoons red onion, finely diced
  • 1 tablespoon capers, drained
  • 2 teaspoons fresh oregano, chopped
  • Kosher salt
  • Freshly ground black pepper
  • Lemon Vinaigrette Ingredients:
  • 1 cup extra virgin olive oil
  • ⅔ cup fresh lemon juice
  • 2 tablespoons shallots, finely chopped
  • 2 teaspoons kosher salt
  • 1 sprig fresh rosemary

Directions

  • Tuna Salad Directions:
  1. Combine tuna, olive oil, red wine vinegar, red onion, capers, oregano, salt and pepper in a medium bowl and mix well.
  2. Adjust seasoning as necessary and refrigerate until ready to use.
  • Lemon Vinaigrette Directions:
  1. In a small bowl, combine the oil, lemon juice, shallots and salt.
  2. Whisk until the vinaigrette emulsifies.
  3. 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:
  1. Add whole leaf butterhead lettuce to a large mixing bowl and dress with lemon vinaigrette. Set aside.
  2. Add olives to tuna salad and spread across 4 slices of bread.
  3. Top with sliced avocado, dressed butterhead lettuce and remaining pieces of bread.
  4. Serve at room temperature.

this recipe is made with

F
Oatnut®

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