Italian-Style Tuna Sandwich

We all grew up with a version of the tuna sandwich. We loved our mom’s, filled with parsley, celery, and red onion, topped with a big squeeze of lemon. For this recipe, we wanted to make this tuna sandwich a bit more elegant and sophisticated.

15 Minutes Total Time

4 Servings


  • 1 whole wheat sourdough boule
  • handful of lettuce leaves, arugula or watercress
  • 2 – 5 oz. cans Genova Yellowfin Tuna in Olive Oil, drained, in large chunks
  • 4 hard­ boiled eggs
  • 1/4 red onion or shallot, thinly sliced
  • salt and pepper
  • 1 serrano chile, thinly sliced, optional

Salsa Verde

  • 1 cup italian parsley leaves, washed and dried
  • 1⁄3 cup extra virgin olive oil, plus more as needed
  • 1 garlic clove, minced
  • 1⁄4 cup roughly chopped green olives, such as castelvetrano
  • 1 anchovy fillet, chopped
  • 1 tablespoon chopped capers
  • zest of 1 lemon
  • 1 teaspoon tarragon leaves (or tarragon vinegar)
  • pinch of crushed red pepper
  • salt and pepper


  1. Make the salsa verde: Combine all ingredients in a blender and blend to a pesto consistency. Season with salt if necessary and freshly ground black pepper to taste. Thin with more oil as desired.
  2. Cut bread into very large slices, about a 1/2 inch thick. Spread one side of each slice with 2 tablespoons salsa verde. Put a few lettuce leaves on the bread and arrange 2 ounces of tuna over lettuce. Top tuna with 1 egg, quartered. Season egg lightly with salt and pepper. Add sliced serrano chile, if using, and the red onion. Drizzle with a little more salsa verde.


Find Genova Seafood in stores and online.