1 serving Servings
20 Minutes

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

With: Oroweat Oatnut®
This Recipe Uses

Oroweat Oatnut®

Ingredients

  • 8 slices of oroweat Oatnut bread
    Find In Stores Nutrition Info
  • 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

Instructions

  1. Tuna Salad Directions:
  2. Combine tuna, olive oil, red wine vinegar, red onion, capers, oregano, salt and pepper in a medium bowl and mix well.
  3. Adjust seasoning as necessary and refrigerate until ready to use.
  4. Lemon Vinaigrette Directions:
  5. In a small bowl, combine the oil, lemon juice, shallots and salt.
  6. Whisk until the vinaigrette emulsifies.
  7. Add the rosemary sprig, cover and set aside for 1 hour (remove the rosemary before using). Keeps well refrigerated for up to 1 week.
  8. Sandwich Directions:
  9. Add whole leaf butterhead lettuce to a large mixing bowl and dress with lemon vinaigrette. Set aside.
  10. Add olives to tuna salad and spread across 4 slices of bread.
  11. Top with sliced avocado, dressed butterhead lettuce and remaining pieces of bread.
  12. Serve at room temperature.
  • 8 slices of oroweat Oatnut bread Oatnut®
    Find In Stores Nutrition Info
  • 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
  1. Tuna Salad Directions:
  2. Combine tuna, olive oil, red wine vinegar, red onion, capers, oregano, salt and pepper in a medium bowl and mix well.
  3. Adjust seasoning as necessary and refrigerate until ready to use.
  4. Lemon Vinaigrette Directions:
  5. In a small bowl, combine the oil, lemon juice, shallots and salt.
  6. Whisk until the vinaigrette emulsifies.
  7. Add the rosemary sprig, cover and set aside for 1 hour (remove the rosemary before using). Keeps well refrigerated for up to 1 week.
  8. Sandwich Directions:
  9. Add whole leaf butterhead lettuce to a large mixing bowl and dress with lemon vinaigrette. Set aside.
  10. Add olives to tuna salad and spread across 4 slices of bread.
  11. Top with sliced avocado, dressed butterhead lettuce and remaining pieces of bread.
  12. Serve at room temperature.