Open-Faced Tuna Sandwich

Create this simple sandwich using pole-caught tuna. The Mediterranean take enhances the real tuna flavor without using mayo.

  • Yield: Makes 2

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 healthiest, tastiest, and most sustainable tuna, look for products labeled "pole caught." This tuna is reeled in one by one, rather than with large nets or long lines that can trap other sea life.


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