Open-Faced Tuna Sandwich

You don't need to douse your tuna in mayo to make this tasty sandwich.

  • Yield: Makes 2
Open-Faced Tuna Sandwich

Source: Martha Stewart Living, September 2009


  • 1 can (6 ounces) American tuna
  • 1 tablespoon salt-packed capers (rinsed and finely chopped)
  • 1 1/2 teaspoons finely chopped red onion
  • 1 1/2 teaspoons finely chopped fresh basil
  • 1 1/2 teaspoons fresh lemon juice
  • 1/2 teaspoon lemon zest
  • Pepper
  • 2 slices crusty bread
  • 6 basil leaves


  1. Combine tuna, capers, red onion, basil, lemon juice, and lemon zest in a medium bowl. Season with pepper. Spoon mixture onto 2 slices crusty bread, and top each with 3 basil leaves.

Cook's Notes

For the best, most sustainable tuna, look for cans labeled "pole caught."


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