Maltese Tuna Tomato Sandwich

Lynn Clay


A different approach to a tuna sandwich with delicious results.


★★★★★ 1 vote

25 Min
No-Cook or Other


  • 1
    loaf of crusty sourdough bread or ciabatta
  • 2
    very large ripe tomatoes,
  • 3
    hardboiled eggs, sliced
  • 1 can(s)
    solid packed tuna in olive oil
  • 2/3 c
    cooked cannelini beans
  • 2/3 c
    olives, pitted and sliced
  • ·
    red onion, very thinly sliced
  • ·
    fresh basil or mint leaves
  • ·
    olive oil
  • ·
    salt and pepper
  • ·
    pickled vegetables of your choice

How to Make Maltese Tuna Tomato Sandwich


  1. Slice bread into 4 sections, then slice each section in half.
  2. Lightly toast sliced bread and set aside.
  3. Cut tomatoes in half, then grate cut edges on largest holes of a box grater, capturing all pulp and juices and removing skins. Set aside in a bowl.
  4. Spoon and spread some of the tomato pulp and juices onto each piece of toasted bread.
  5. Serve on a plate alongside an assortment of the remaining ingredients to layer into an open-faced sandwich
  6. Suggested layering: tuna first, beans, sliced egg, olives, slices of onions and herbs

Printable Recipe Card

About Maltese Tuna Tomato Sandwich

Course/Dish: Sandwiches
Main Ingredient: Fish
Regional Style: Mediterranean

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