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Tonnino Tuna Sandwich

Tonnino Tuna Salad Sandwich

  • Author: Rebecka Evans
  • Prep Time: 10
  • Cook Time: 5
  • Total Time: 15 minutes
  • Yield: 2 1x
  • Category: Sandwich
  • Method: Easy
  • Cuisine: American


Tonnino Tuna Blogger Recipe Challenge - Sides/Salads Category 


  1. 1 6.7-ounce jar Tonnino Tuna in olive oil, drained oil reserved
  2. 2 wheat Bolio rolls or other crusty bread, sliced and toasted
  3. 1 tablespoon butter, room temperature
  4. 1 large avocado
  5. 1 Sweet Opal (yellow/gold) apple
  6. 3 tablespoons mayonnaise
  7. 2 cups mixed micro greens
  8. 2 tablespoons crumbled quest Blanco or feta cheese
  1. Reserved oil from tuna
  2. 2 teaspoons fresh squeezed lemon juice
  3. 1 tablespoon rice vinegar
  4. 1 teaspoon sugar
  5. 1/8 teaspoon salt
  6. 1/8 teaspoon pepper


  • Drain Tonnino Tuna. Reserve oil for Vinaigrette
  • Slice bolio rolls in half
  • Butter all four sides of the bread with room temperature butter
  • Toast bread under a broiler for 2-3 minutes or until lightly browned
  • Remove bread from toaster and brush each surface with mayonnaise
  • Set toasted bread on serving plate
  • Cut avocado in half and remove pit. Gently remove skin and slice both halves thinly. Fan out the slices and lay them on the bottom half of each bolio roll
  • Core Sweet Opal apple. Cut in half and slice thinly. Gently insert a slice of apple between avocado slices on both sandwiches.
  • In a small bowl whisk tuna oil, lemon juice. rice vinegar, sugar, salt and pepper until emulsified
  • Gently pull or "fan" the tuna fillets apart to mimic the same look as the avocado and apple.
  • Lay the tuna evenly over the avocado and apple slices
  • Divide the micro greens in half and top the sandwich with the greens
  • Spoon dressing over the greens and sandwich
  • Sprinkle 1 tablespoon queso fresco over each sandwich
  • Enjoy


This sandwich is deliciously messy, you may need a fork and knife.


Keywords: Tonnino Tuna Salad with Apples and Avocado