i’m just going to get right into this sandwich. it’s not a novel sandwich to the internet, and recipe makers i’m sure. but i know my way around a tuna salad, and had never had/made one like this. it all started out a few weekends ago with an episode of the barefoot contessa where she was making a mozzarella pan bagnat (she essentially swapped out the tuna for fresh mozzarella and basil) while amesy napped. frank came home and i was literally salivating as i was telling him about this sandwich. but mostly, i was excited at the prospect of the vinaigrette she made. not only was it wonderful with a mozzarella iteration, but i kept thinking how delicious it would be in so many applications - especially in a beach-y/picnic-y sandwich situation. so, in a nutshell, that’s where this sandwich began.

this tuna salad is mashup of all the great ones i’ve had over the years. in new york, the most prevalent tuna salad you can get is a basic deli version with a ton of mayo. but here in los angeles, i’ve found tuna salad to incorporate all kinds of ingredients, and take on various flavor profiles aside from the gloppy one i had grown up with. there have been ones made with balsamic vinegar, sliced grapes, herbs, and toasted almonds. or another with sliced apples and kalamata olives. this recipe here is mashup of all the tuna salads i’ve come to know and love, all in one serving. so, if you’re a tuna fan i think you’ll love this recipe as much as i do. and if you’re not a tuna lover (like frank), stay for the vinaigrette, and do yourself a favor by making it, and pouring it over all the things!

there are a bunch of components here, but a lot of them can be prepared ahead of time. the sliced veg can be cut a day or 2 ahead of time and stored in the fridge. same goes for the vinaigrette, which can stay in fridge for up to 2 weeks. and the tuna salad is actually more flavorful if you make it the day before. and since the weather is officially warm and even hot in some places, i thought this would be the perfect sammie for a beach day, or an afternoon at the park. i just wrapped them with a bit of parchment, stuffed them in a lidded container, and was ready to go. nothing better than a breezy sandwich for the beginnings of the summer season ✌🏼

hope you enjoy the recipes, even if you’re just making the vinaigrette! xo


  • if you’re vegan, i could see this vinaigrette going wonderfully into a chopped/smashed chickpea mix, or perhaps another white bean of choice.

  • a gluten free boule or baguette would ideal here. there is quite a bit of runny bits (thanks to the vinaigrette), and a basic sandwich bread mostly likely won’t hold up.

print the recipe!

| makes 4-6 sandwiches |

vinaigrette (adapted from ina garten)

  • 3 tablespoons minced shallots (roughly 1 large shallot or 2 small)

  • 1 large garlic clove, grated over a microplane (or minced)

  • 1 1/2 tablespoons red wine vinegar

  • 1 tablespoon good balsamic vinegar

  • 2 teaspoons dijon mustard

  • 1/2 cup extra virgin olive oil

  • 1/4 cup chopped kalamata olives

  • 1 tablespoon drained capers

  • fine salt & fresh ground pepper

niçoise sandwich

  • gluten-free boule, or baguette (or bread of choice)

  • two 5-ounce cans wild-caught tuna

  • 1/4 cup toasted sliced almonds

  • 2-3 tablespoons avocado mayonaise (optional)

  • 2 sprigs thyme, leaves chopped

  • 1/4-1/3 cup vinaigrette

  • fine salt & fresh pepper

extra sandwich fixings

  • peeled cucumber slices

  • thinly sliced tomatoes

  • baby arugula

  • thinly sliced red onion


  1. make the vinaigrette. in medium-sized bowl, whisk together the shallots, garlic, vinegars, and dijon. drizzle in the olive oil whisking briskly until emulsified. stir in the olives and capers, and season with salt & pepper. set aside.

  2. assemble the sandwiches. in a large bowl, chop the tuna with the back of a sturdy fork. mix in the almonds, mayo (if using), and thyme. add 1/4 cup of the vinaigrette, if tuna is still looking dry, add the remaining vinaigrette. taste and season with more salt & pepper if needed.

  3. slice the bread lengthwise. scoop out the doughy parts of the bread making room for all your ingredients. top one half with arugula and a good drizzle of vinaigrette, making sure to scoop some of the solids at the bottom (olives, shallots, capers, etc.) . spoon a good portion of the tuna over top. then top with sliced tomato, red onion, and cucumber. drizzle the other half of the bread with more vinaigrette. let the sandwiches sit for 30 minutes-1 hour, letting the all the flavors to blend.

  4. serve immediately, or wrap in parchment for a picnic or beach day :) (pro-tip: serve with salty potato chips and dill pickles 👍🏼)

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up island, martha's vineyard by Lindsey | Dolly and Oatmeal

in mid-october i spent an awesome long weekend up on the island of martha's vineyard.  have you ever had one of those places you visit time and time again, where the visiting stopped becoming a visit, and it felt more like home; like a place you felt most understood and comfortable? martha's vineyard has always felt like that place to me.  my parents started taking me and my brother up there when we were little ones, and had been summering up there for most of my childhood and young adulthood.  we always stayed in tiny fishing village called menemsha, where there was a general store, one gas station, a couple of seafood markets, and the galley - a place that sold the best soft-serve ice cream and frappes!  there were unpaved roads, late nights spent squid-jigging, and others where we watched the moon rise over the ocean's horizon.  early mornings where my brother and i would race down to the bay to snorkel and see the crabs wake up.  it was a place where my parents taught us to explore beyond what we knew, be happy in simplicity, and bask in the beauty of what nature had to offer.   

i remember driving home from dinner, my dad pulling off to the side of the road to stare up at the vastness above us.  never had i ever seen so many stars in the sky, i could have lived there, staring up at the night sky. where sometimes my dad would go on about astronomy, the celestial bodies, and yes, aliens.  there were beaches where i learned how to body surf and ride a wave, where my father taught me to skip stones, and where, unfortunately, observed the effects of what erosion and climate change has had on island.  there were so many lessons i took away from those summers, and so many things i took away from those memories that are only now are fully resonating.

aquinnah cliffs | dolly and oatmeal

"Ocean is more ancient than the mountains, and freighted with the memories and dreams of Time" - h.p. lovecraft