Tuna Finger Sandwiches With Black Olives and Egg
Snack on tuna finger sandwiches that are great for a tapas night and are easy to prep.
Low-calorie and loaded with protein, these tuna finger sandwiches are as delicious as they are easy to make, which makes them ideal for people with arthritis who find kitchen work challenging. The celebrity chef who created this recipe, Seamus Mullen, was diagnosed with rheumatoid arthritis (RA) several years ago and wrote a cookbook about inflammation-fighting foods called Hero Food (Andrews McMeel Publishing, 2012).
To make this recipe you will need a sharp knife to chop ingredients and slice bread, a pot to simmer eggs and a microplane grater/zester.
Nutrition information (per serving)*: Total Fat (6.8g); Carbohydrates (19g); Sodium (427mg); Sugar (2g); Fiber (1g); Cholesterol (50mg); Protein (9g)
1 loaf of sourdough Pullman bread
1 can tuna
1 Tbsp. chopped chives
1 Tbsp. diced shallots
1 Tbsp. capers or chopped caper berries
1 Tbsp. lemon juice
1 Tbsp. extra virgin olive oil
1/4 cup chopped black olives
2 Tbsp. mayonnaise
Salt to taste
Pepper to taste
2 eggs, ideally free-range, cooked for 6 minutes in simmering water
1/2 pickled guindilla peppers, substitute another low spice pickled red pepper if you can’t find guindillas
1. Slice the bread
Cut the sourdough loaf into thin slices.
2. Make the tuna mixture
Combine all other ingredients except eggs and guindilla peppers. Mix well.
3. Assemble sandwiches
Distribute the tuna mixture evenly on the slices of bread, and layer with slices of hard cooked egg and the guindilla peppers.
4. Add bread and quarter
Cover with the remaining bread and cut each sandwich into quarters.
- Using lemon zest is a great way to add bright, balancing flavor to your recipes without adding extra calories that can lead to weight gain, which can exacerbate arthritis symptoms.
- Look for low-sodium olive or avocado oil-based mayonnaise. These types still taste delicious and may also be healthier for your heart by helping to keep your cholesterol levels in check. Just be sure to read the label to check that it doesn’t use a mix of oils.
- Tuna is a fatty fish and an excellent source of omega-3s, which are potent inflammation fighters. To lower inflammation and protect the heart, 3- to 6-ounce servings of fatty fish like tuna and salmon, two to four times a week is recommended.
*Disclaimer: All nutritional information provided is approximate and based on USDA measurements. Actual amounts may vary based on exact ingredients used, how they are prepared and serving size.
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