Tuna Salad Sandwich
®This is a RAS signature Recipe©
This 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!
The Recipe Intro↓ has more information as well as Recipe Video. If you’d like to check it out.
♦Prep time:10min ♦Cook time:5min ♦Yield: 8-10 sandwiches
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strike throughingredients, as you prep them, by clicking on the ingredient.
Ingredients:
| Tuna (flakes) in water | 2 cans | |
| Shallots, minced | 2 | |
| Green Bell pepper/ capsicum, grated | 1 medium-sized | |
| Mixed Cabbage, finely chopped | 2-3 cups | |
| Carrot, grated | 1 medium-sized | |
| Mayonnaise | 4-6 Tbsp | |
| Salt and Coarse Black Pepper | As needed | |
| Fresh Iceberg Lettuce | As needed | |
| Butter | As needed | |
| Sandwich bread | 16 slices |
Method:
- Drain out the water from the canned tuna and, add into a bowl.
- Add the minced shallot and grated bell pepper/capsicum. directly to the tuna in the bowl. Mix well with a fork.
- 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.
- 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.
- Grate the Carrot in a similar style, into this also. Add 2 more Tbsp of mayonnaise. Mix well.
- Now, add this to the chilled tuna mixture and incorporate it well.
- Chill again for at least 1 hour.
- 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.
- For each sandwich, spread a very thin layer of mayo on the ‘un-toasted’ sides of each bread slice.
- Next, spread a good amount of filling on one of these slices, and a few torn pieces of lettuce on the other.
- Press together to form your sandwich. Slice and serve!
Tuna Salad Sandwich
Notes:
- 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.
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