Chef Tom Colicchio

Tuna Salad with Avocado, Black Olive, Butterhead Lettuce & Lemon Vinaigrette

Chef Creations

Chef Tom Colicchio

Ingredients (1 serving)
1 head butterhead lettuce
¼ cup black olives, roughly chopped
2 avocados, sliced
Tuna salad (recipe follows)
Lemon vinaigrette (recipe follows)
Tuna Salad Ingredients:
12 ounces Yellowfin or Albacore tuna
2 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
2 tablespoons red onion, finely diced
1 tablespoon capers, drained
2 teaspoons fresh oregano, chopped
Kosher salt
Freshly ground black pepper
Lemon Vinaigrette Ingredients:
1 cup extra virgin olive oil
⅔ cup fresh lemon juice
2 tablespoons shallots, finely chopped
2 teaspoons kosher salt
1 sprig fresh rosemary

Tuna Salad Directions

  1. Combine tuna, olive oil, red wine vinegar, red onion, capers, oregano, salt and pepper in a medium bowl and mix well. Adjust seasoning as necessary and refrigerate until ready to use.


Lemon Vinaigrette Directions

  1. In a small bowl, combine the oil, lemon juice, shallots and salt. Whisk until the vinaigrette emulsifies. Add the rosemary sprig, cover and set aside for 1 hour (remove the rosemary before using). Keeps well refrigerated for up to 1 week.


Sandwich Directions

  1. Add whole leaf butterhead lettuce to a large mixing bowl and dress with lemon vinaigrette. Set aside.
  2. Add olives to tuna salad and spread across 4 slices of bread. Top with sliced avocado, dressed butterhead lettuce and remaining pieces of bread. Serve at room temperature.

Greens should be dressed prior to placement in the sandwich to ensure consistent seasoning throughout.

- Chef Tom Colicchio

"Children ages 2-3 need about 3 ounce equivalents of grains per day. 4-8 year olds need 5 ounce equivalents per day, and teens need 5-8 ounce equivalents per day, with boys being on the higher end."

- Arnold Bread Nutrition Expert
Read More