Tuna Muffaletta with Olive Salad

Lemon and briny olives make this tuna sandwich something to sing about….just like they sing in New Orleans – where the Muffaletta originates.

  • Author: Serena Ball
  • Yield: 6 servings 1x


  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup lemon juice
  • 1 small clove garlic, minced
  • 1/4 teaspoon crushed red pepper (This easy recipe for Homemade Red Pepper changed my life!)
  • Salt & pepper to taste
  • 2 cans Bumble Bee® Solid White Albacore in Water, drained and flaked
  • 1/2 cup halved cherry tomatoes
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped pimento-stuffed green olives
  • 1/2 cup chopped fresh cauliflower
  • 1 (10-ounce) loaf whole grain crusty bread


  1. In a medium bowl, combine oil, lemon juice, garlic, crushed red pepper, salt and pepper; whisk to combine dressing. Remove 1 tablespoon of dressing; set aside.
  2. To the dressing bowl, add tuna, tomato, bell pepper, olives and cauliflower; toss to coat. Let stand 5 minutes.
  3. Cut bread in half horizontally; remove insides of bread, leaving a 1 1/2-inch-thick shell. Spoon tuna mixture over bottom half. Brush reserved dressing (and any remaining tuna mixture juices) over cut side of top half of bread. Place top half of bread on top of sandwich. Wrap sandwich tightly in foil or plastic wrap; press (or have a child sit on!) Unwrap; cut into pieces using a serrated knife.