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Tuna Salad Sandwich


Serves 6
5 oz canPastene Tonno in Olive Oil - drained
2 TbspPastene Capers (without liquid)
2-3 TbspPastene Deli-Sliced Peperoncini or Pastene Vinegar Peppers sliced or minced
1 ribcelery, minced
3 Tbspred onion, minced
1 TbspPastene Red Wine Vinegar
Freshly ground black pepper and sea salt to taste


  • Drain the Pastene Tuna (Tonno) letting some oil cling to the tuna.
  • In a small bowl place tuna, celery, red onion and stir together.
  • Add the Pastene Capers, Pastene Deli-Sliced Peperoncini or Vinegar Peppers and mix, adding Red Wine Vinegar to your desired consistency.
  • Place on bread, roll or on top of lettuce!
  • Chef notes
    • Adjust the quantity of Pastene peppers for your desired level of heat. The key is to make it Italian tuna salad, you should skip the mayo.

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