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Tonnino Tuna Sandwich

Tonnino Tuna Salad Sandwich

Tonnino Tuna Blogger Recipe Challenge - Sides/Salads Category 
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Course: Sandwich
Cuisine: American
Keyword: Tonnino Tuna Salad with Apples and Avocado
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 2
Author: Rebecka Evans


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