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Lemony Artichoke & Caper Tuna Salad Sandwiches

Scott Phillips

Yield: Yields six sandwiches.


  • 1 lb. fresh tuna filet (I prefer albacore)
  • 2-1/2 cups extra-virgin olive oil; more if needed to cover the fish during cooking
  • 1/4 cup fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • 1 14-ounce can water-packed artichoke hearts, drained, rinsed, and coarsely chopped
  • 2 Tbs. drained nonpareil capers, rinsed
  • 12 slices sourdough bread, lightly toasted
  • 1 ripe heirloom slicing tomato, cut into 6 slices
  • 6 leaves lettuce (such as romaine, red leaf, or Boston), washed and dried

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 584
  • Fat Calories (kcal): 158
  • Fat (g): 18
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 12
  • Cholesterol (mg): 34
  • Sodium (mg): 1190
  • Carbohydrates (g): 73
  • Fiber (g): 5
  • Protein (g): 31


  • Cut the tuna into even 3- to 4-inch pieces. In a deep saucepan, wide enough to hold a few tuna pieces without crowding and deep enough to contain the poaching oil without spilling when the tuna is submerged, heat the olive oil over medium heat until an instant-read thermometer inserted into the oil reaches 190°F. The oil should stay at or near this temperature during the cooking process, so you’ll need to monitor and adjust the intensity of the heat under the pan.
  • Rub the tuna with 1 Tbs. of the lemon juice and season with salt and pepper. Carefully submerge as many pieces of the tuna as will fit in a single layer in the hot oil. The oil must cover the tuna, so add more oil if needed. Cook until the tuna turns pinkish gray on the outside and is slightly pink in the center (remove a piece of tuna with a slotted spatula or spoon and cut into it to check), 3 to 6 min. Remove the tuna from the oil and set on a platter to cool. Repeat the process as necessary to cook the remaining tuna. Don’t discard the poaching oil yet.
  • When the tuna is cool enough to handle, break it into small chunks over a medium bowl. Add the artichokes, capers, 1/4 cup of the poaching oil, and the remaining 3 Tbs. lemon juice. (Discard the remaining poaching oil.) Season with 1 tsp. salt and several grinds of pepper or to taste. Toss gently and let the tuna salad sit for 10 min. at room temperature or overnight in the refrigerator. Before serving, bring to room temperature and check the seasonings.
  • Right before you leave for the picnic, or when you reach your picnic destination, layer a lettuce leaf, a tomato slice, and about a sixth of the tuna salad between two slices of toast (or use less if a sixth of the salad seems like too much for the size of your bread slices). Repeat to make six sandwiches. Wrap well in plastic for transport or serve immediately.


To quickly toast several slices of bread at once, use your broiler. Set the rack as close to the element as possible, arrange the bread in a single layer on a heavy-duty baking sheet, and toast both sides under the broiler. Watch carefully to avoid burning.


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Reviews (2 reviews)

  • gir1withaknife | 02/19/2022

    I used the recipe as a jumping off point, with major modifications: used canned tuna, added chopped parsley, lemon zest, garlic granules and a bit of anchovy paste. Reduced the oil by a lot. Toast was brushed with olive oil and rubbed with garlic. Used arugula instead of lettuce. A great lunch. I would make it again and I don’t even like tuna salad!

  • hollysue | 06/11/2008

    I've been eyeing this recipe for years and I'm so glad I finally made it! It is delicious. I used an herb salad mix for the lettuce, and the cilantro inside it was really good with the lemon, capers, and artichokes. I will definitely make this again and again.

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