Meat-free egg salad sandwich is another one that lunchtime etiquette dictates is eaten in out-of-office, but totally worth it! You weren’t going to share it anyway!
Easy tuna salad sandwich
Tuna is a big fish with a big reputation. You either love it or hate it. And I believe hating is just down to a bad experience. Let me guide you towards a better one: So, go on, give tuna a second chance! A tuna salad sandwich is the perfect nutrition capsule if you’re not home for lunch. As well as bursting with protein, it is easily transportable, more so than a salad anyway, thanks to the bread bookends. Just don’t eat it on the bus. This might sound weird, but I find plain tuna and mayo a bit too intensely fishy. Even though I love the fish itself, I’m not someone that could ever spoon it straight from the tin. I find tuna really needs to be balanced by other flavours to make it more enjoyable.
Tuna salad recipe
I’ve included some extras to make this tuna mayo sandwich more salady. Not only do they add much needed texture to what could end up a salty marshy mess, they bring a fair bit of nutritional value too. First eggs. Tuna and eggs seem to work so well, is it the smooth and pasty texture when they’re combined with mayo? Or the creaminess of egg versus the saltiness of fish? I’m not sure, it’s just sandwich alchemy. My Russian roots dictate pickles and celery for crunch and green onions for tang. I can’t help the sour flavours! Sweetcorn, red onion, olives, avocado, chopped peppers or cucumbers are all likely contenders too. When it comes down to it, tuna is a pretty accommodating fish. Invite who you like! All fish love a few drops of something a little sour or bitter. I’ve used mustard and lemon juice, but you could even use horseradish or wasabi if you really want to blow the scales off! And herbs. Dill is my true-love herb. But parsley is a close second! You could even try cilantro, but perhaps not with pickles.
Serving suggestions
This tuna salad recipe for sandwiches is a well-balanced meal in itself. But that’s not to say you can’t add a bowl of soup or salad if you wanted one! Spring minestrone or borscht are both light and tangy. Or celeriac remoulade or a garden salad will up the plant points. Aside from a cool sandwich, mix it up as a hot cheesy salmon sandwich (swap the salmon for the tuna mix, hold the cress), or as a baked potato topping.
Storage and leftovers
A sandwich is not for keeping. Upturned edges and soggy centres are a big turn off. Eat your sandwich as soon as a possible! Mine’s lucky if it even makes it to lunchtime! Unless you’re a tuna fanatic who eats tuna salad three times a week, it’s unlikely you’ll be needing a batch. But if you are, this tuna salad with egg will keep for up to 3 days in the fridge. Make sure you cover it tightly!
More sandwiches to try
Focaccia Sandwich Hot Roast Beef Sandwich Best Ham and Cheese Toastie Egg and Avocado Bagel Breakfast Sandwich Goat Cheese Sandwich with Roasted Vegetables
