Tuna sandwich with ciabatta bread

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Tuna sandwiches are a delight, and with the right kind of bread, you can take it to the next level. Pack them in your lunchboxes or picnic basket for a filling and easy outdoor snack. Honestly, I even make them when we are home. I add fresh and pickled veggies for some texture and nutrition, of course. Few ingredients and loads of flavor.

I carry the filling and the drizzle separately. Once we reach the spot for a picnic or barbeque, I warm the bread, slice it open, stuff in the filling, and drizzle some of the dip. Kiddo loves it warm, and I don’t mind at all in this glorious weather. We tend to carry a small barbeque set with all the essentials to light it up. My iron skillet is the best tool for all this rough handling. The adults prefer fresh arugula leaves, and the kiddo loves lettuce. It is filling and delicious at the same time.

Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 3-4


  • Tuna canned 1 (~160-170gms)
  • Garlic 3 cloves
  • Cherry tomatoes 8-9 (chopped)
  • Olives (pickled) 2 tbsp
  • Onion ½ (Chopped)
  • Scallions ½ cup
  • Parsley ¼ cup
  • Mustard 1 tbsp 
  • Salt and pepper
  • Arugula leaves ½ cup


  • Garlic 2 cloves
  • Yogurt 3 tbsp
  • Mayonnaise 1 tbsp
  • Paprika 1/4 tsp
  • Salt and pepper


  1. Place the tuna in a mixing bowl and break the lumps.
  2. Add the minced garlic and the rest of the ingredients.
  3. Next, give it a good mix and keep it aside.
  4. Whisk together the ingredients for the dip. Before serving, warm or grill the bread, layer with arugula leaves, pile the tuna mix, and drizzle the dip.
  5. Sprinkle some chili flakes if you prefer it a little spicy. Enjoy  

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