This is a delicious recipe for a loaded tuna salad sandwich with warm, buttery, toasted sandwich bread and chilled, yummy filling. A must-try variation recipe for a Tuna Salad Recipe. One of my family faves!
Tuna Salad Sandwich
® This is a RAS signature Recipe©
♦Prep time:10min ♦Cook time:5min ♦Yield: 8-10 sandwiches
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Tuna Salad Sandwich
Description
Here is a recipe for anyone who thinks tuna sandwiches are boring or just for kids. This version is famously "picky-eater approved" because of its clever, layered preparation. A two-step mixing process where the drained tuna is first "marinated" with a set of finely grated vegetables and mayonnaise in the fridge. This ensures the fish is deeply seasoned and moist before the larger, crunchy vegetables are folded in. The result is an incredibly colorful, crunchy, and creamy filling that feels more like a gourmet cafe offering than a quick pantry lunch.
Ingredients:
Instructions
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Drain out the water from the canned tuna and, add into a bowl.
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Add the minced shallot and grated bell pepper/capsicum. directly to the tuna in the bowl. Mix well with a fork.
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Add about 3 generous Tbsp of mayonnaise along with a dash of salt, and freshly cracked black pepper. Mix well again, Cover and refrigerate∗ while you prepare the rest of the filling.
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Into another bowl, grate the cabbage to make 2 -3 cups. Using about 2 cups of regular Green cabbage along with 1 cup of Red cabbage is recommended. Keep it to a 'finely chopped coleslaw texture' and not long chunky shreds- refer to video.
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Grate the Carrot in a similar style, into this also. Add 2 more Tbsp of mayonnaise. Mix well.
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Now, add this to the chilled tuna mixture and incorporate it well.
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Chill again for at least 1 hour.
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Heat a grill pan. Lightly butter the surface and grill each slice of bread on one side only, grilling till golden marks are achieved. Grill only one side of each slice.
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For each sandwich, spread a very thin layer of mayo on the 'un-toasted' sides of each bread slice.
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Next, spread a good amount of filling on one of these slices, and a few torn pieces of lettuce on the other.
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Press together to form your sandwich. Slice and serve!
Note
- Do not grate the bell pepper too finely. A medium grate will work better. Don't make a paste.
- ∗Refrigerate the tuna after adding the shallots, bell pepper and mayo.. These ingredients act as a gentle marinade and make the filling tastier. Also, refrigerate again once the remaining vegetables are added. Chilled tuna filling is a must for tastier sandwiches.
- How to make homemade Mayonnaise.
- Key Ingredients: Bread, Tuna, Mayonnaise, Butter, Cabbage, Carrot, Lettuce, Green Bell Pepper(Capsicum), Shallot, Salt, Pepper.
