I have to admit, I love sandwiches. But I rarely make them at home because I feel like what I make at home is never as good as the sandwiches I can get at a really good sandwich shop. But sometimes, nothing is more satisfying and quick to make than a sandwich. Today, I want to show you how to make a variation on an often under-rated sandwich—a tuna fish sandwich. They’re often seen as a default “cafeteria” sandwich, but when made well, it can be so good (and good for you!) full of protein, iron, and potassium.

Our friends at Black Hogg (who recently opened their new sandwich shop in Downtown LA called Hero Shop) showed us how to make their very tasty version of a tuna fish sandwich. And, it can even be made without mayo, for who want a lighter version. Here’s how…

Fancy Tuna Sandwich
Makes 2-4 servings

You’ll need:
12oz. can of tuna
3-4 chopped green olives
1 tbsp capers
1/4 cup diced red onion
4 chopped marinated artichokes
5 diced blanched string beans
1/2 tsp parsley, chopped
1/2 tsp grated garlic
1-1/2 tbsp lemon juice
3 tbsp extra virgin Olive Oil
1-2 hard boiled eggs
arugula to top
salt + pepper to taste
a baguette

Here’s how:

1. Crumble tuna and mix all ingredients together, mixing in the lemon juice, olive oil, and salt and pepper last. Maintain a rough texture, do not mix until smooth.

2. Slice a baguette lengthwise and spread mayo on the bottom half, then drizzle balsamic vinegar and olive oil on the other half.  

3. Scoop the tuna on the baguette. Then slice the hard boiled egg and line the egg slices on top of the tuna. Finally, top with arugula.

You’ll have a flavorful tuna fish sandwich concoction (zesty, tangy, and rich) that you can make ahead of time and top on the bread right before serving. Enjoy!

P.S. Sandwiches are extra good with chocolate chip cookies!

{Photos by Casey Brodley for Oh Joy}