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Tuna Tapenade Sandwich

Serves 4


Metric Imperial Ingredients
150 ml 2/3 cup Black niçoise olives, pitted
10 ml
2 tsp Garlic, minced
10 ml 2 tsp Capers, drained
30 ml 6 tsp Oil
1 can
1 can Ocean’s Flaked Light Tuna (184g or 170g), drained
5 ml  1 tsp Lemon juice


Metric Imperial Ingredients
3 3 Focaccia or onion buns
45 ml
3 tbsp
170g 6 oz Roasted turkey, sliced
2 large
2 large Red peppers, roasted, skinned, seeded & cut in equal pieces

Chef's Tips

For faster preparation, buy a jar of already roasted red peppers in your deli or pickle aisle.
Tapenade makes a great dressing mixed with mayonnaise for pasta or potato salad.
Turkey could be replaced with goat cheese.


  1. Combine the olives, garlic and capers in a food processor and form a paste. With the motor running, slowly add the oil and blend thoroughly. Then add the tuna and lemon juice, and continue processing until smooth.
  2. Slice the buns in half and spread one side with the tapenade and the other, lavishly with mayonnaise. Place 60g (2oz) of roast turkey on each sandwich along with 3-4 pepper strips. Put halves together and slice in half. Serve with side salad or crisp raw vegetables.

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