I don’t always want tuna, but when I do… I really, really want it.
I don’t know what brings on these tuna cravings, but I am powerless against them. I always have a few cans of tuna nearby specifically for these emergencies. One of these cravings hit me hard a few weeks ago, and luckily I had two cans of tuna, ready for action.
My go-to tuna snack is tuna mixed with a little mayo, red wine vinegar, oregano, garlic powder, and salt and pepper scooped up with pita chips. It’s an incredible combo every single time.
But I was fresh out of pita chips and had a nice loaf of multigrain bread just begging to become something more. So I decided a tuna sandwich was in order, and I was going to do it right.
I actually read a few articles regarding the dos and don’ts of a proper tuna sandwich. People have some serious opinions on this particular sandwich. It actually seems to be considered an art form to some. I totally understand because a good tuna sandwich requires an artist’s touch. It can’t simply be slapped together like your average pb&j, it takes thought and preparation and a dedication to creating the best sandwich you are capable of. I took several of the tips in the tuna sandwich articles to heart, but I also took the liberty of following a few of my own rules. Just like any artist, creative liberties needed to be taken.
So this is no ordinary tuna sandwich. Honestly, the tuna mixture is so good, it can easily be eaten between two plain pieces of bread with no other frills and tuna lovers would still rejoice. My mom actually came up with this tuna mixture. She’s notorious for hating fish with a passion, but every so often I would find her in the kitchen mixing up her classic tuna combo for lunch. I guess the tuna cravings are hereditary. So although this tuna can stand in the spotlight all by itself, this is a killer tuna sandwich, which requires sandwich barriers to be broken.
We start off with two slices of hearty, multigrain bread. Thanks to a thin spread of butter on each side, the bread is going to crisp up nicely while melting some real nice provolone cheese (reminiscent of the glorious tuna melt). While still in the pan, we’re going to pile on some tuna, pickled red onions, baby spinach, and slices of a hard-boiled egg. And we’ve got ourselves a winning sandwich.
This sandwich pairs well with other tuna lovers and sweet potato fries.
Killer tuna sandwich
Ingredients
For the tuna
- 2 tbsp mayo
- 1 can water-packed tuna, drained
- 1 tsp red wine vinegar
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- salt and pepper, to taste
For the pickled onions
- 1/4 red onion, thinly sliced
- 1/4 cup vinegar
- 1/2 tbsp sugar
- 1/2 tsp salt
For the sandwich
- 1 tsp lemon juice
- freshly ground pepper
- 2 tbsp mayo
- 1 tbsp butter
- 4 slices thick multigrain bread
- 2 slices provolone cheese
- 2 handfuls baby spianch
- 1 hard-boiled egg, sliced
Instructions
For the tuna
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Mix together all ingredients and season with salt and pepper. Set aside.
For the pickled onions
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Combine vinegar, sugar, and salt in a container. Let sugar and salt dissolve.
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Put onion slices in a colander and bring a few cups of water to a boil. Pour boiling water over the onions (this helps to dilute the flavor). Shake off excess water and transfer onions to the vinegar mixture.
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If you can prepare the onions ahead of time, the flavor will be stronger. They are best if they can sit in the fridge for a few hours, but if you need them sooner squeeze the onions so they absorb more of the mixture faster.
For the sandwich
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In a small bowl, mix together lemon juice, freshly ground pepper, and mayo. On each slice of bread, spread butter on one side and mayo on the other.
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Bring a large skillet to low heat and place two slices of bread butter-side down on the skillet. Place a slice of provolone on one slice of bread
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Once the cheese is melted, top with tuna, a few slices of the hardboiled egg, pickled onions, and spinach. Top with the other slice of bread and remove from heat. Repeat the process with the other sandwich. Slice and serve.
