Good evening to you! Spring is in the air, trees are starting to bud, and I can hear nature all around. It’s about time! I love that we live in a place with so many trails and parks, and I can’t wait to take early morning walks outdoors in the dewy spring air.
The recipe I’m sharing with you tonight can be used to make grilled cheese-style sandwiches, or it can be used for cold sandwiches to enjoy at a lovely picnic. I love a quick and easy meal, which is exactly what this is. I used homemade Irish Oatmeal Soda Bread, but feel free to use your favorite bread. Be it homemade or store-bought. Oooh, even a croissant would be great!
This tuna salad has just 4 ingredients—canned tuna, green olives, red onion, and a bit of mayonnaise. Simple, right?! The green olives provide a nice salty bite whereas the red onion provide a bit of crunch and sharp flavor. The mayo brings the dish together and adds creaminess, but mashed avocado could easily replace the mayo for a healthier option.
We’ve had these sandwiches for dinner two weeks in a row. They are just so flavorful and make for an easy weeknight meal. Add some chips or veggies on the side to make it a complete meal. Like I said, fantastic for a picnic—they’d also pair great with some cheese and grapes. Mmm!
Grilled Tuna Salad Sandwiches
Yields 5 sandwiches (easily adaptable)
- 10 slices of your favorite bread (I used Irish Oatmeal Soda Bread)
- 3 (5oz.) cans of tuna—drained
- 1/3 cup green olives—finely chopped
- ½ small red onion—minced
- 1-2 tbsp. mayo or ½ avocado—mashed
- Salt to taste
- 1/3 – ½ cup shredded cheddar cheese (sliced cheese would also work)
To a bowl, add the tuna, green olives, red onion, mayo (or mashed avocado) and salt to taste, stir to combine. Set aside.
Spread butter on 1 side of each slice of bread. Flip over 5 slices bread, so the buttered-side is facing down, and sprinkle some cheddar cheese on each of the 5 slices. Spread a generous amount of tuna salad over top of the cheddar cheese, and sprinkle a little more cheddar cheese on top of the tuna salad. Top each sandwich with the remaining slices of bread making sure the buttered-side is facing upward.
Carefully transfer the sandwiches to a skillet and cook over medium heat until golden brown. Gently flip each sandwich and cook the second side until golden brown. Repeat until all sandwiches have been cooked. Slice each sandwich in half and serve warm.