1 tablespoon fresh lemon juice plus lemon wedges, for serving
4 small ciabatta rolls split horizontally
2 heads Bibb lettuce leaves split horizontally
1 1/2 cups nicoise olives pitted
8 hard-boiled eggs peeled and thinly sliced
Directions
Put onions, 1/4 cup oil, vinegar, and 1/4 teaspoon salt in a medium bowl; season with pepper. Toss to combine. Let stand 10 minutes.
Add tuna and its oil to onion mixture. Add lemon juice and 1/4 teaspoon salt; season with pepper. Gently toss to combine.
Cover bottom halves of rolls with lettuce. Top with olives, eggs, and tuna mixture, dividing evenly. Drizzle each with 1 teaspoon olive oil. Cover with top halves of rolls. Serve with lemon wedges.
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