Tuna, Green Olive, And Egg Salad Sandwiches

• 4 large eggs
• 1/4 cup extra-virgin olive oil
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika
• 1/2 cup sliced green olives
• 1 can (5 oz.) canned tuna,* drained
• About 1/4 cup thinly slivered white onion
• 1/2 cup flat-leaf parsley leaves
• 1 ripe tomato, cut into 8 thin slices
• 8 slices toasted ciabatta bread

1. Put eggs in a small saucepan. Cover with hot water and bring to a boil. Remove from heat, cover, and let sit 12 minutes. Drain and rinse eggs with cold water until cool. Peel and quarter.
2. Meanwhile, in a bowl, whisk together oil, lemon juice, salt, pepper, and paprika. Add olives, tuna, onion, and parsley, and stir just to combine, leaving tuna in large chunks.
3. Arrange 2 tomato pieces on each of 4 slices ciabatta. Top with tuna mixture, dividing evenly, and remaining slices ciabatta.
4. *For the most sustainable choice, look for pole- or troll-caught tuna.
5. Note: Nutritional analysis is per sandwich.

eggs, extravirgin olive oil, lemon juice, kosher salt, freshly ground black pepper, paprika, green olives, tuna, onion, flatleaf parsley, tomato, bread

Taken from www.myrecipes.com/recipe/tuna-green-olive-egg-salad-sandwiches (may not work)