Provencal Tuna Salad Sandwich

This lightened-up tuna salad sandwich is free of mayo, but full of flavor.

nutrition, muscle building
 Claire Benoist

Most tuna salad sandwiches you come across are most likely going to be pre-packaged (meaning they’re not the freshest) and loaded up with mayonnaise and wilted vegetables.

This Provencal tuna salad sandwich recipe is just the opposite—instead of mayo, it’s flavored with a light, zesty dressing and stacked with nutrition-rich fresh vegetables and protein-packed hard-boiled eggs.

Nutrition (per serving)

453 calories; 23g protein; 42g carbs; 18g fat

Prep time

10 min.

  • For the tuna salad:
  • 6 oz white tuna in water
  • 1 Tbsp chopped black olives
  • 1 Tbsp chopped celery
  • 1 Tbsp light zesty dressing
  • 1/2 Tbsp chopped parsley
  • Salt and pepper to taste
  • For the sandwich:
  • 1 7-inch baguette
  • 2 pieces Boston bibb lettuce
  • 2 slices beefsteak tomato
  • 1 slice red onion
  • 1 hardboiled egg, chopped
  • 1 tbsp roasted red pepper, julienned
  • 1 oz light zesty dressing

Toss all tuna salad ingredients in a mixing bowl. Season with salt and pepper.

Cut baguette in half lengthwise. Arrange lettuce, tomato, and red onion on the bottom half of the baguette. Place tuna salad on top.

Top tuna salad with egg and roasted red pepper. Drizzle dressing on top. Place the other baguette half on top of the built sandwich and serve.