Open-Faced Tuna Sandwiches with Quick-Pickled Shallots

This isn’t your grandmother’s tuna salad! Tart citrus, salty capers and sweet pickled shallots add a modern twist to this nostalgic dish. To pile our sandwiches with maximum fixings, we ditched the second slice of bread and opted for open-faced sandwiches.

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Prep Time
10 min
Cook Time
20 min
30 min


  • 2 5-oz BPA-free cans or pouches wild albacore tuna (packed in water), drained
  • 2 large stalks celery, finely chopped
  • 1 lemon, zested, plus 1 tbsp juice
  • 1/4 cup finely chopped shallot
  • 2½ tbsp olive oil mayonnaise
  • 3/4 tbsp capers, drained and rinsed
  • Sea salt and fresh ground black pepper, to taste
  • 4 slices whole-grain bread, toasted
  • 4 leaves romaine lettuce
  • 1 vine-ripened tomato, thinly sliced
  • 1/4 cup apple cider vinegar
  • 2 tbsp raw honey
  • 10 whole cloves
  • 10 whole black peppercorns
  • 1/2 cup thinly sliced shallot (TIP:Slice vertically from top to bottom.)


  1. Prepare Pickled Shallots: In a small saucepan, add 1/4 cup water, vinegar, honey, cloves and peppercorns. Bring to a boil. Add sliced shallot, then cover and remove from heat. Let sit for about 20 minutes. Drain, discarding cloves and peppercorns.
  2. Meanwhile, in a medium bowl, mix tuna, celery, lemon zest and juice, chopped shallot, mayonnaise, capers, salt and pepper with a fork until well combined.
  3. Top each slice bread with romaine, tomato, tuna mixture and pickled shallots, dividing evenly.

Nutrition Information

  • Serving Size 1 tuna sandwich
  • Calories 263
  • Carbohydrate Content 22 g
  • Cholesterol Content 18 mg
  • Fat Content 10 g
  • Fiber Content 5 g
  • Protein Content 21.5 g
  • Saturated Fat Content 1 g
  • Sodium Content 421 mg
  • Sugar Content 7 g
  • Monounsaturated Fat Content 4 g
  • Polyunsaturated Fat Content 5 g