Food by VICE

Pesto, Olive, and Artichoke Tuna Salad Sandwich Recipe

Upgrade the simple can of tuna.

by Farideh Sadeghin
Apr 2 2020, 11:00am

Photo by Farideh Sadeghin

Servings: 2
Prep time: 15 minutes
Total time: 20 minutes

Ingredients

¼ cup|50 grams chopped artichoke hearts
2 tablespoons homemade or store bought pesto
1 tablespoon olive oil
12 pitted kalamata olives, roughly chopped
1 (4 ounce|115 gram) can tuna, drained
kosher salt and freshly ground black pepper, to taste
sliced and toasted bread of your choice, for serving

Directions

In a medium bowl, mix together the artichoke hearts, pesto, olive oil, olives, and tuna. Season with salt and pepper and serve as-is, or on some nicely toasted bread or crackers. Also add some greens, or even a few slices of tomato. Heck, turn it into a tuna melt and add some provolone over the top. You do you.

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Tagged:
tuna
Sandwich
lunch
Gluten Free
Coronavirus
dairy-free
quarantine
artichokes
pesto
olives
Pantry
quarantine cooking
tuna salad