Ingredients with Measurements:
- 1 can of tuna, drained (5 oz)
- 2 hard-boiled eggs, peeled and chopped
- 1/4 cup of mayonnaise
- 1 tablespoon of Dijon mustard
- 1 tablespoon of lemon juice
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 4 slices of bread
- 4 lettuce leaves
- 4 slices of tomato
Special equipment needed:
- Mixing bowl
- Fork
- Knife
- Cutting board
Step-by-step instructions:
1. In a mixing bowl, combine the drained tuna, chopped hard-boiled eggs, mayonnaise, Dijon mustard, lemon juice, salt, and black pepper. Mix well with a fork.
2. Toast the bread slices in a toaster or on a grill.
3. Place a lettuce leaf on each slice of bread.
4. Divide the tuna and egg salad mixture evenly among the four slices of bread.
5. Top each sandwich with a slice of tomato.
6. Place the remaining slices of bread on top of the tomato slices.
7. Cut each sandwich in half and serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 0 minutes
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 280
- Total fat: 16g
- Saturated fat: 3g
- Cholesterol: 135mg
- Sodium: 620mg
- Total carbohydrates: 17g
- Dietary fiber: 2g
- Sugars: 3g
- Protein: 17g
Substitutions for ingredients:
- Instead of mayonnaise, you can use Greek yogurt or sour cream.
- Instead of Dijon mustard, you can use yellow mustard or honey mustard.
- Instead of lemon juice, you can use lime juice or apple cider vinegar.
- Instead of bread, you can use lettuce leaves to make a lettuce wrap.
Variations:
- Add chopped celery, onion, or pickles to the tuna and egg salad mixture for extra crunch and flavor.
- Use different types of bread, such as whole wheat, rye, or sourdough.
- Add avocado slices or bacon to the sandwich for extra creaminess or smokiness.
Tips and tricks:
- Make sure to drain the tuna well to avoid a soggy sandwich.
- Use a fork to mash the tuna and egg salad mixture for a smoother texture.
- You can prepare the tuna and egg salad mixture in advance and store it in the fridge for up to 2 days.
Storage instructions:
- Store the leftover tuna and egg salad mixture in an airtight container in the fridge for up to 2 days.
Reheating instructions:
- This sandwich is best served cold, but you can toast the bread again if you prefer a warm sandwich.
Presentation ideas:
- Cut the sandwich in half diagonally for a more appealing presentation.
- Serve the sandwich with a side of potato chips or pickles.
Garnishes:
- Sprinkle chopped parsley or chives on top of the sandwich for a pop of color and freshness.
Pairings:
- Serve the sandwich with a cold glass of lemonade or iced tea.
Suggested side dishes:
- Potato chips
- Pickles
- Coleslaw
- Fruit salad
Troubleshooting advice:
- If the sandwich is too dry, add more mayonnaise or Greek yogurt to the tuna and egg salad mixture.
- If the sandwich is too salty, reduce the amount of salt or use low-sodium tuna.
Food safety advice:
- Make sure to cook the eggs thoroughly to avoid any risk of salmonella.
- Store the sandwich in the fridge if you're not going to eat it right away.
Food history:
- Tuna and egg salad sandwiches have been a popular lunch option in the United States since the mid-20th century.
Flavor profiles:
- This sandwich is creamy, tangy, and savory, with a hint of freshness from the lettuce and tomato.
Serving suggestions:
- This sandwich is perfect for a quick and easy lunch or picnic.
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