Tuna Egg Salad Sandwich with Sauerkraut

tuna egg salad sandwich

Serving Size: 1

Makes: 4

Submitted by: My Sage Gourmet


2 (5 oz.) Cans of Safe Catch tuna, coarsely flaked

1 TBSP Olive oil

1 TSP Dijon mustard

  • Pinch of freshly ground black pepper
  • Pinch of Herbs de Provence

2 Hard-cooked eggs, peeled and chopped

3 TBSP Sauerkraut, drained and finely chopped

2 TBSP Parsley leaves, minced fresh flat-leaf

4 Sandwich size baguettes or other roll of choice (Optional: lose the bread and try serving atop butter lettuce. Surprisingly filling!)



Combine olive oil, dijon mustard, pepper, herbs de provence, eggs, sauerkraut, and parsley in a medium bowl. Stir well to combine. Mix in the tuna and toss gently to blend. (The tuna should remain flaky.)

Spoon onto toasted baguette slices, or butter lettuce.