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Lunch recipe · from the recipe book

Lemony Tuna, Caper and Cucumber Sourdough Sandwiches

Flaky tuna tossed with lemon, olive oil, capers and crisp celery, stacked with cool cucumber, juicy tomato and crunchy romaine on chewy bread.

Lemony Tuna, Caper and Cucumber Sourdough Sandwiches

Ingredients

  • 15½ oz440 gLight tuna, canned in water, drainedflaked
  • 8 slices256 gWhole-wheat bread8 slices; use sliced sourdough
  • 2 stalks80 gCeleryfinely diced
  • ¼ cup chopped40 gRed onionfinely diced
  • 1½ tbsp15 gCapersroughly chopped
  • 2½ tbsp chopped10 gFresh parsleychopped
  • 2 tbsp30 gLemon juice
  • 2 tbsp25 gOlive oil
  • ½ tsp1 gBlack pepper
  • 1¼ cups sliced120 gCucumberthinly sliced
  • 1½ medium200 gTomatoessliced
  • 1⅔ cups chopped80 gRomaine lettuceleaves separated

Steps

  1. Prepare the vegetables first: finely dice the celery and red onion, chop the capers and parsley, thinly slice the cucumber, slice the tomato and separate the romaine leaves.
  2. In a bowl, whisk the lemon juice, olive oil and black pepper.
  3. Add the flaked tuna, celery, red onion, capers and parsley to the bowl and fold gently until evenly coated.
  4. Lay out the 8 bread slices. Place romaine leaves on 4 of the slices.
  5. Divide the tuna mixture into 4 equal portions and spoon one portion over the romaine on each of the 4 slices.
  6. Top each with a quarter of the cucumber slices and a quarter of the tomato slices.
  7. Close with the remaining 4 bread slices, press lightly, cut in half and serve cold.

Check labels: Dairy-free when you buy whole-wheat bread made without milk.

Contains: Fish, Gluten. Some brands contain milk, egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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