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Is it picnic time yet? Or at least lunch time?

Tuscan Tuna Sandwich | @hbharvest

Either way…I’m ready! I mean, these sandwiches are pretty much the ultimate picnic meal, but obviously they are delicious for any occasion…aka lunch today!! I have to be honest, I don’t use canned tuna enough. It’s seriously so good and it makes for some of the easiest weekday meals. I only like to buy the tuna that comes packed in oil, I think the ones packed in water taste kind of bland and dry. Ok, and also because I’m kind of a brat when it comes to food, I only like the BEST stuff.

Along those same lines… you know, using the BEST stuff. I know this is totally random (and actually has nothing to do with this recipe) but it’s still super important. Always, always splurge on GOOD cheese! This is something that I’ve learned since taking over the cooking. In my “growing up years” my family would buy pre-shredded cheddar and mozzarella cheese in giant bags from the grocery store. Parmesan cheese also came in grated form, this time in large plastic containers from Costco. I knew nothing else and I loved it.

All that has changed SO very much. I am now a complete cheese snob. I’m all about shredding it yourself and buying it at the cheese counter. I know, it’s kind of pricey, but good cheese is worth it. AND most importantly, I’ve found that you’re able to use less cheese when you buy the good stuff, since it generally has more flavor. Okay…moving on, cheese rant over.

Let’s talk about these Tuscan tuna sandwiches!!

Tuscan Tuna Sandwich | @hbharvest Tuscan Tuna Sandwich | @hbharvest Tuscan Tuna Sandwich | @hbharvest

Tuscan Tuna Sandwich | @hbharvest

First things first, I gotta lay everything out on the table. My love of sandwiches started as kid. Mom would make me cream cheese bagels for my school lunches. As I got older, I switched from cream cheese to turkey on some super healthy whole grain bread. Mom made, umm the BEST, whole grain bread, salted turkey and munster cheese sandwich (aka monster cheese to Asher and I 🙂 ). Then as the years went on and I got into cooking, I started making some KILLER turkey sandwiches myself. Plus melts and all kinds of delicious things on bread.

Long story short, I have always loved a good sandwich (and yes, I still love a good cream cheese bagel!).

For me, I have so much fun just throwing things on bread, usually it’s whatever I have leftover in my fridge. My combos are known to be pretty out there, but yet, they all seem to turn out pretty good. Usually its the cheese, I always, always add plenty of cheese. Oddly, these Tuscan tuna sandwiches have very little cheese, just a small bit of feta. And while the feta is delish, it’s honestly not a must have for everyone… but its definitely a must have for me, duh.

ANYWAY. These sandwiches are very different from most that I make. For one, the tuna. Like I said, it’s not something I cook with very often, but when I do I alway love it. These sandwiches are very similar to a tuna salad, except that they are on soft delicious, crusty ciabatta bread. Oh, and there is NO mayo. I am just not a mayo person. Instead I like to use a combo of tahini and greek yogurt. Much healthier and in my opinion, so much better too!

Tuscan Tuna Sandwich | @hbharvest

Thinking we should break this down layer by layer. Here we go…

…layer one: ciabatta with a generous smear of basil “mayo”

…layer two: oil packed tuna with sun-dried tomatoes + kalamata olives

…layer three: sliced avocado

…layer four: sliced cucumber

…layer five: hard-boiled egg

…layer six: fresh arugula and a little purple cabbage

…layer seven: feta

…layer eight: ciabatta with a generous smear of basil “mayo”

I know, a lot of layers, but you just kind of smoosh them all in there! And then… EAT!

Tuscan Tuna Sandwich | @hbharvest

These sandwiches come together really quick. Nothing needs to be cooked, so you’re literally just throwing everything together on some bread and calling it a day. They’re great to pack for work lunches, and would be equally great on a picnic, since the longer they sit and hang out, the better! The ciabatta just kind of gets marinated in all the flavors of the sandwich, which is amazing!!

Also, can we talk about how delicious ciabatta is? The holes, the crust, the flavor… just the best!

And that’s all for today… take that Wednesday! ?

Tuscan Tuna Sandwich | @hbharvest

Tuscan Tuna Sandwich.

Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 Sandwiches
Calories Per Serving: 794 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 1/2 cup tahini (alternately you can use mayo but I don't love mayo)
  • 1/4 cup plain greek yogurt
  • zest + juice of 2 lemons
  • 2 tablespoons olive oil
  • 1/2 cup fresh basil
  • salt + pepper to taste
  • pinch of crushed red pepper flakes
  • 2 (5 ounce) cans oil packed tuna, oil drained
  • 1/4 cup kalamata olives
  • 2 tablespoons sun-dried tomatoes chopped
  • 1 loaf ciabatta bread halved lengthwise
  • 1 avocado sliced
  • 2 Persian cucumbers sliced
  • 4 hard boiled eggs sliced or quartered
  • 1 cup shredded purple cabbage
  • 2 cups fresh arugula
  • 4-6 ounces feta cheese crumbled


  • In a food processor or blender, combine the tahini, greek yogurt, zest + juice of 2 lemons and the olive oil until smooth and combined. If needed thin with just a little water. Add the basil + a pinch of salt and pepper and the crushed red pepper flakes to the blender or food processor and pulse once more to combine.
  • In a medium bowl, gently combine the drained tuna with the olives and sun-dried tomatoes.
  • Cut the loaf of ciabatta in half lengthwise and then generously spread both halves with the basil tahini yogurt sauce. Now spread the tuna mixture over the bottom half of the ciabatta. Layer the following ingredients in a single layer: avocado, cucumber, hard boiled eggs, cabbage and arugula. Crumble the feta over the arugula and season with pepper. Add the top half of the ciabatta and gently push down on the sandwich to help it stick together.
  • From here, you can either wrap the sandwich in plastic wrap and place in the fridge for up to 1 day OR you can serve.
  • To serve, slice into 4 equal sandwiches and EAT!
View Recipe Comments

Tuscan Tuna Sandwich | @hbharvest

Yes, this sandwich is bigger than my whole hand…and face, but its SOOO GOOD. 🙂

Tuscan Tuna Sandwich | @hbharvest

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  1. 5 stars
    Very good. I love how it doesn’t call for mayo. I didn’t have a few of the toppings but it was still super good. I’ll be making this again for sure.

    1. Hey Kelly,
      Happy Sunday!!😃🍊 I appreciate you making this recipe and your comment, so glad to hear it was delish! xx

  2. 5 stars
    These were so good. I was liberal with my red pepper flakes, so my sauce was pleasantly spicy. I love the tahini-yogurt combination in place of mayo. I swapped out the feta for goat cheese.

    1. Hey Djienne,
      Love it!! Thanks so much for making this recipe and sharing your feedback! So glad it was enjoyed:) Happy Monday!🎄

  3. Just made a version of this with what we had on hand, and even though we didn’t have all of the ingredients it turned out SO GOOD! My husband and I have never had a tuna sandwich with this flavor profile before, and not only is it delicious, but it’s just so smart. Thank you for sharing!

  4. Hi thank you for the delicious recipe! My boyfriend loved it! Just to confirm, is it 5 cans of 2-ounce oil-packed tuna? My tuna + olive + sun-dried tomato mixture tasted really salty to me and I’m wondering if it’s because I didn’t use enough tuna (since I read it as 2 ounce total the first time…)

    1. Hey Chloe, you need 2 (5 ounce) cans of tuna. recipe is fixed! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  5. This looks like such a great meal after a workout or for after a hard morning of labour. Something to replenish the body and soul.

  6. 5 stars
    Just tried this sandwich yesterday (without black olives and feta. Used good parm). It was great. I’m always at a loss for good lunch type food.

  7. This sandwich was delicious!!!!!!
    I had to use mayonnaise (didn’t have enough tahini).
    Is there any nutritional information for this recipe? I document my food/calorie/nutritional intake and that would be helpful information.
    Many thanks!

    1. So happy you loved this! Unfortunately, I don’t provide nutritional info for my recipes. THANK YOU! 🙂

  8. I don’t like tuna but I will be making this on Friday as a late snack as I have visitors coming in that evening. Adding a good glass of wine will make this great.

  9. I will be having this little jewel for supper (only have wholewheatnuttybread and salmon in oil) and gobs of mayo…bahhaha (I am evil), along with your Banana Bread I just made – sans choc bits… So so so Homey and Tasty.

  10. You are SO incredibly talented! Love following and trying your recipes. As someone that didn’t come from a “eat your vegetables” family, I don’t know how to cook healthy and I find it frustrating to the point that I will cave and whip up some +2,000 calories or even order a pizza. GROSS, I know. You are kind of teaching me how to take my passion for cooking to the other side (today is day 19 without meat, for the first time in my life). So thank you! And this is happening tomorrow, I shall return 🙂

    1. Hi Jackie! Wow this comment made me smile, its amazing that I can help with finding new passions! Thank you so much!

      1. Thanks Tieghan, but it’s me who says thank you! I used to make the most boring tasteless tuna sandwiches, but not anymore thanks to you 🙂

      2. Patricia, thankyou.
        Question what altitude are you?
        I live in the high desert and am at 4000′. I have to adjust all my baking and even some cooking because of this .
        I hope you can convert your altitude to feet so I can work on what i need to do adjust.
        again thank you. the bread looks divine and will try it soon..when i see what adjustments I need to make.

        1. Hey Leslie!! Honestly I am not completely sure what you are making. BUT I do not suggest making adjustments to the recipe because of your altitude. I live at 9,000 feet and this recipe work great! Let me know if you have questions Thanks!