White Bean & Bluefin Tuna Sandwich

Serves 2-4

White Bean & Bluefin Tuna Sandwich


This recipe is inspired by one our favorite sandwiches in New York at Campbell's in Brooklyn.


  • 1 lb bluefin tuna steak
  • 2 Tbsp olive oil
  • 1 cup Kalamata olives, roughly chopped
  • 1/2 cup canned white beans, drained and rinsed
  • 2 Tbsp capers
  • Juice of 1 lemon
  • 4 radishes, sliced thinly
  • 3 Tbsp parsley, roughly chopped
  • Ciabatta roll or your preferred sandwich bread


  • Season tuna steak with salt and pepper.
  • In a heavy skillet over high/medium-high heat, heat 2 Tbsp. olive oil until it starts to shimmer.
  • Add tuna steak to hot oil and sear on first side for 2 minutes, flip and sear for 1 more minute. Note: we prefer our tuna cooked rare but if you prefer yours more cooked add 1-2 minutes cooking on each side of the tuna.
  • Remove tuna from skillet and place in a large bowl or serving platter and shred into small pieces with a fork.
  • To the bowl add Kalamata olives, white beans, capers, and juice of one lemon and toss to combine. 
  • To build the sandwich, layer radishes on your favorite sandwich bread, then add tuna mixture and top with parsley.