Mediterranean tuna open sandwiches with mayo and mustard

Nadia Lim's delicious Mediterranean tuna sandwich recipe is a great quick lunch for hungry tummies. Enjoy as is or add a handful of cheese and grill to perfection to create a quick tuna melt

By Nadia Lim
  • 15 mins preparation
  • Serves 4
  • Print


  • 185 gram can tuna in spring water, drained
  • about 3 tbsp mayonnaise
  • ½-1 tsp Dijon mustard
  • zest and juice ½ lemon
  • 2-3 tbsp finely diced red onion
  • 1-2 tbsp roughly chopped capers or green or black olives
  • 1 marinated red capsicum (from deli), diced
  • 1 marinated artichoke (from deli), diced
  • 1/2 green capsicum, cored, diced
  • 1/4 cup chopped flat-leaf parsley
To serve
  • 1 long french stick
  • butter, for spreading
  • tomato, sliced
  • small handful basil leaves (optional)
  • shaved parmesan or grated cheese (optional)


  • 1
    Drain tuna and mash with mayonnaise, Dijon mustard, lemon zest and juice. Mix in red onion, capers or olives, marinated capsicum and artichoke, fresh capsicum and parsley. Season with salt and freshly cracked black pepper.
  • 2
    Cut French stick into two or three lengths and split in half. Spread each piece with butter. Spread with tuna mixture and top with sliced tomato and basil (if using).
  • 3
    If you like, you can top with a bit of shaved parmesan or grated cheese and grill in the oven for a few minutes until golden.


  • Serves 4-6.

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