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Arugula and Tuna Sourdough Sandwich

A fresh, modern take on a lunchtime classic. This sandwich features a lightened-up tuna salad paired with peppery arugula, served between two slices of crispy, toasted artisanal sourdough bread.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 sandwiches
Course: Lunch, Main Course
Cuisine: American, Cafe
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Tuna Salad Base
  • 10 oz Canned light tuna in water Drained well (about 2 cans)
  • 3 tablespoons Light mayonnaise
  • 1 teaspoon Lemon juice Freshly squeezed
  • 0.25 cup Celery Finely diced
  • 2 tablespoons Red onion Finely minced
  • 1 pinch Salt and black pepper To taste
Sandwich Components
  • 4 slices Sourdough bread Thick cut, artisanal
  • 1 tablespoon Olive oil or butter For toasting
  • 2 handfuls Fresh baby arugula Washed and dried

Equipment

  • Medium mixing bowl
  • Skillet or Pan
  • Cutting board

Method
 

  1. Drain the canned tuna completely to remove excess water. Transfer to a medium bowl and flake thoroughly with a fork.
  2. Add the light mayonnaise, lemon juice, diced celery, minced red onion, salt, and pepper to the flaked tuna.
  3. Stir the mixture gently until all ingredients are well combined and the tuna is evenly coated. Adjust seasoning to taste. Set aside.
  4. Brush one side of each sourdough slice lightly with olive oil or butter.
  5. Heat a skillet over medium heat. Toast the bread, oiled side down, for 2-3 minutes until golden and crispy.
  6. Place two slices of toasted bread on a board. Layer a generous amount of arugula on the bottom slices.
  7. Scoop the prepared tuna salad evenly over the arugula layer.
  8. Top with remaining bread slices, press gently, slice in half, and serve immediately.

Notes

To avoid a soggy sandwich if making ahead for work, pack the toasted bread, tuna salad, and arugula in separate containers and assemble right before eating.