Sandwich Essentials Loaded Tuna Egg Salad Recipes

TUNA EGG SALAD SANDWICH

Steps:

• After opening the tuna, drain it using a mesh strainer to drain the liquid while chopping onions or celery (optional) and then squeeze off the extra liquid using a spoon. Then toss the lemon in first and allow the lemon to penetrate into the drained tuna.
• Add the mayonnaise, chopped eggs, celery (if using), shallot, pickle relish (if using), the seasoning to the tuna fish.
• Mix all ingredients to combine, breaking up any large chunks of tuna fish as you go. Add more mayo if you'd like smoother, creamier tuna salad. Taste and add more of any of the ingredients to taste.
• Serve on bread or croissant with lettuce leaves or store in a covered container in the refrigerator for up to 5 days.
• If you're feeling indulgent, add some pastrami or bacon (this is optional).

TUNA EGG SANDWICH

Steps:

• In a medium bowl, stir together the tuna, eggs, celery and mayonnaise. Season with salt and pepper to taste. Place half of the mixture onto 1 slice of bread and the other half on another slice of bread. Top with remaining slices of bread. Serve.

TUNA-EGG SALAD SANDWICHES

Steps:

• In a bowl, mix together the first 7 ingredients.
• Spread mixture evenly over 5 bread slices.
• Top each tuna mixture with one lettuce leaf, one tomato slice, and 1/4 cup alfalfa sprouts.
• Top sandwiches with remaining bread slices; slice diagonally and serve.

SANDWICH ESSENTIALS: LOADED TUNA & EGG SALAD

Steps:

• 1. PREP/PREPARE
• 2. The best egg salad begins with the best hard-boiled eggs. I will not recommend any specific way to hard-boil eggs, simply because I am convinced that there is no single way that will work for everyone. With that said, the finished product should have firm whites with a bright-yellow yolk, and no green ring.
• 3. I make this recipe two ways: with eggs that are firmly cooked, and with eggs where the yolks are a bit runny. For this recipe, we will use firm "hard" boiled eggs.
• 4. Another important ingredient is the tuna, and for me the choice would be albacore. Albacore is a larger fish with a lighter colored flesh, a firmer texture, and a milder flavor than other brands. My absolute favorite brand is: Wild Planet. They are 100% sustainably pole and line caught, and they are not packed in oil or water... just nothing but pure tuna, and a bit of sea salt. http://www.wildplanetfoods.com/our-products/tuna/ I can pick up a can of Albacore tuna from another brand for $2.30 a can. Wild Planet costs around $3.80. If you cannot get Wild Planet tuna, no worries, just get tuna packed in water, not oil.
• 5. Lastly, let us talk about ratio. I tried using more eggs than tuna, and vise/versa. I finally settled on a 50/50 ratio. So, since I am using 5 ounces of tuna, I will use 5 ounces of eggs. Two large eggs come out to almost exactly 5 ounces.
• 6. Gather your Ingredients (mise en place).
• 7. In a large bowl, combine the bacon, walnuts, celery, relish, dill, Dijon, horseradish, Parmesan cheese and mayonnaise.
• 8. Mix together, then add some salt and pepper, to taste.
• 9. Add the chopped eggs and tuna, then gently fold into the sauce.
• 10. Cover and place in the fridge for 1 hour. This will give the ingredients a chance to know one another.
• 11. Toast the bread, and add a light layer of lettuce to two of the bread slices (toasting is optional).
• 12. Add half of the egg/tuna salad to each half.
• 13. Add a few thinly-sliced tomatoes.
• 14. Add some micro-greens.
• 15. Cover with the other bread slices.
• 16. PLATE/PRESENT
• 17. Serve with some chips, fries, or whatever you choose. Enjoy.
• 18. Keep the faith, and keep cooking.