In the realm of quick and easy meals, the tuna sandwich stands tall as a classic. This versatile dish offers a symphony of flavors and textures that delight the taste buds. From the flaky tuna to the creamy mayonnaise, the crisp lettuce to the soft bread, every bite is a culinary adventure.
But what if we told you there's a way to elevate this humble sandwich to new heights of deliciousness? Welcome to "Kay's Especially Tasty Tuna Sandwich," a culinary masterpiece that will tantalize your taste buds and leave you craving more.
In this article, we present a collection of tuna sandwich recipes that are anything but ordinary. From the traditional to the unconventional, these recipes showcase the versatility of this classic dish. Whether you're a tuna salad purist or you're open to exploring new味覚味覚combinations, you'll find something to satisfy your cravings.
So, get ready to embark on a culinary journey as we delve into the secrets of making the most delicious tuna sandwich you've ever tasted. Let's begin with the classic tuna salad recipe, a timeless favorite that has stood the test of time.
SUSAN FENIGER'S KAYA TOAST
Coconut milk will separate; stir well before measuring. Dark soy sauce is a slightly thicker soy sauce and is available at Asian markets. Pandan leaves can be found at Thai and many general Asian markets. If you cannot find pandan leaves, you can use 3 tablespoons of minced young ginger. Add it to the coconut milk and steep for 3 minutes and strain.
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 1 serving
Number Of Ingredients 11
Steps:
- In a small sauce pot, mix together the coconut milk and 1/2 cup sugar. Stir in the pandan leaves and salt and bring to a boil over high heat, keeping the pandan submerged in the milk as the leaves cook and soften. When the milk has come to a boil, remove from heat and let the mixture steep for 10 minutes.
- Remove the pandan leaves from the milk, squeezing any excess liquid from the leaves into the milk. Discard the leaves.
- In a medium stainless steel mixing bowl, whisk together the eggs, yolks and remaining 1/2 cup sugar. Whisk in the coconut milk mixture to form a custard base.
- Place the stainless steel bowl over a medium pot of lightly simmering water. Gently cook the custard, stirring constantly with a rubber spatula, until the mixture thickens, 15 to 20 minutes. The final texture should have a thick custard consistency (a trail of the spatula should remain on the surface of the custard for more than 10 seconds).
- Immediately remove from the heat and strain into a medium bowl set over a larger bowl of ice water. Stir until the custard cools, then cover and refrigerate until needed. This makes about 2 cups coconut jam, more than is needed for the remainder of the recipe. The jam will keep for 1 week, refrigerated.
- Spread 2 tablespoons coconut jam evenly over both slices of the bread on the untoasted side. Then place a layer of shaved butter over the jam. Place one slice of bread over the other to form a sandwich.
- Halve the sandwich, and then cut each half into thirds to form 6 even wedges.
- To soft boil the egg, add the egg to boiling water. Cook for 6 minutes, remove and ice.
- Pour the dark soy sauce over the egg and dash with the pepper. Serve the egg alongside the sandwich wedges.
TUNA CRUNCH SANDWICHES
A tuna salad and potato chip sandwich may not be quite as classic a pairing as peanut butter and jelly, but it is, anecdotally, many middle-schoolers' first forays into experimenting with flavors and textures, and no less delicious. Beyond crunch, chips also add stability to the sandwich, holding the tuna salad in place as you eat. There's no wrong way to make the sandwich, but seasoning tuna salad with red onion and celery, plenty of olive oil and little lemon juice, and using kettle-style salt and vinegar potato chips are especially alluring. There's the word "optional" next to the most optional ingredients, but consider every ingredient other than the tuna, bread and chips to be adaptable according to your own taste (or how your mom made it).
Provided by J. Kenji López-Alt
Categories dinner, for two, lunch, quick, weeknight, sandwiches, main course
Time 5m
Yield 2 sandwiches
Number Of Ingredients 13
Steps:
- Open the can of tuna, leaving the lid in place after opening it. Invert the whole can over the sink and press the lid into the tuna firmly to squeeze out as much excess water or oil as you can. (Be careful not to cut your fingers on any sharp edges). Transfer the tuna to a medium bowl.
- Wash your hands well, then grab the boiled egg and squeeze it through your fingers into the bowl with the tuna. Add the celery, olive oil, onion, herbs (if using), mayonnaise, relish (if using) and lemon juice. Using a fork, gently fold together all the ingredients, trying to leave the tuna in relatively large chunks. Grab a few chips and, using your hands, crumble them into the bowl. Season lightly with salt and pepper, and fold again to combine. Taste and adjust seasoning to taste - more salt, pepper and lemon juice if it tastes bland, and more olive oil or mayonnaise if it tastes dry.
- When ready for lunch, spread each slice of bread generously with mayonnaise. Place lettuce on each bottom slice of bread, then top each with half of the tuna salad mixture. Add a generous handful of potato chips on top of each (more than seems reasonable), then close the sandwiches. Press down firmly so the chips break and embed themselves into the tuna salad and the bread. Cut into triangles and serve with extra chips on the side.
ULTIMATE TUNA SANDWICH
This is a great tuna mix, if you're tired of that plain old tuna give this a try. I hope you like it.
Provided by Brewhead
Categories Lunch/Snacks
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Drain tuna thoroughly and place in med size bowl.
- Chop onion, celery and sweet pickles to desired size.
- Mix with tuna and add desired amount of mayonnaise.
- Chill until cold.
- Serve on your favorite bread with a little salt and pepper.
Nutrition Facts : Calories 99.9, Fat 1.8, SaturatedFat 0.5, Cholesterol 25, Sodium 389, Carbohydrate 6.3, Fiber 0.4, Sugar 2.9, Protein 14.2
TUNA SALAD SANDWICHES
Inspired by Iranians' love affair with pickles and fresh herbs, this tuna salad combines the crunch and tang of dill pickles with a mix of herbs. The cheerful addition of potato chips celebrates relaxed summer lunches - and tastes great any time of year. Ciabatta rolls and classic salted chips are especially good here, but you can use your favorite loaves and chips, or skip the bread and just serve the tuna salad with chips for scooping.
Provided by Naz Deravian
Categories lunch, sandwiches, main course
Time 5m
Yield 4 to 6 sandwiches
Number Of Ingredients 13
Steps:
- Drain the tuna, place in a medium bowl and use a fork to flake into pieces. Add the mayonnaise, pickles, celery, green onion, dill, parsley, lemon juice and oil. Season to taste with salt and pepper and combine well. Taste and adjust all seasonings to your liking if needed. The tuna salad will keep in an airtight container in the refrigerator for up to three days.
- Divide the tuna salad among the bottom halves of the rolls, top off with potato chips, sandwich with the ciabatta tops and serve.
Tips:
- Select High-Quality Tuna: Choose tuna packed in olive oil or spring water for a flavorful and moist sandwich.
- Prepare Tuna Mixture with Care: Use a fork to gently flake the tuna, preserving its texture. Mix it with mayonnaise, celery, onion, and seasonings to create a creamy and flavorful filling.
- Use Fresh and High-Quality Ingredients: Opt for fresh, crisp celery and onion to add texture and flavor to the sandwich. Use a good-quality mayonnaise for a creamy and tangy taste.
- Toast the Bread: Toasting the bread adds a delightful crunch and helps it better hold the tuna mixture.
- Generously Apply Tuna Mixture: Don't skimp on the tuna mixture; spread it generously on the toasted bread for a satisfying and flavorful sandwich.
- Add Additional Toppings: Enhance the sandwich with your favorite toppings such as lettuce, tomato, avocado, or sprouts for an extra layer of flavor and nutrition.
Conclusion:
Kay's Especially Tasty Tuna Sandwich is a delightful and versatile dish that can be enjoyed for lunch, dinner, or as a quick snack. With its simple ingredients and preparation, this sandwich is a great option for busy individuals or those seeking a quick and satisfying meal. By following the tips and tricks provided, you can create a delicious and memorable tuna sandwich that will tantalize your taste buds. Experiment with different bread options, toppings, and seasonings to customize the sandwich to your liking, making it a dish that you'll crave again and again.
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