Best Tuna Sandwich
This Tuna Sandwich masterpiece melds the classic of canned tuna (in oil, not water) with luscious mayonnaise, fragrant dill, crunchy celery, tangy capers and zesty red onion. Simply spread this mixture onto your favourite bread, add a touch of rocket or crisp salad leaves, and voila! Experience the pleasure of enjoying the most incredible tuna sandwich you've ever encountered.
Ingredients
TUNA SANDWICH FILLING
- 185g can tuna in olive oil, well drained
- ¼ cup whole egg mayonnaise (or Kewpie)
- ¼ cup finely diced celery
- ½ small red onion, finely diced
- 2 teaspoons capers, drained well and finely chopped (optional but highly recommended)
- 1 tablespoon roughly chopped dill (optional or replace with chives or parsley)
- Sea salt & pepper, to taste
FOR THE SANDWICH
- 4 slices of your favourite bread
- Butter, to spread
- Rocket or salad leaves
Instructions
Tuna Sandwich Filling
- Combine all ingredients in a bowl and mix until well combined. Cover and chill for 1 hour or until required. (Chilling is optional, but I prefer a nice chilled filling)
To Make Sandwiches
- Lay bread out flat on a clean work surface then spread with butter (make sure to go right to the edges!)
- Divide tuna filling between 2 of the slices of bread and spread to the edges, then top with rocket (or salad) leaves. Sandwich together with remaining bread slices and cut each in half or quarters to serve. Enjoy!
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - TUNA
I personally lean towards using tuna in oil as it imparts a richer flavour, in my opinion. However, feel free to use any type of tuna you have available; the sandwich still turns out delicious even with tuna in springwater. It's worth noting that not all tuna is of the same quality, and usually, the higher the price, the better the quality. I opt for a premium brand like Safcol, but you can use whatever you have or what fits into your budget. - MAYONNAISE
I have a preference for the rich flavour, distinct taste, and smooth texture of whole egg mayonnaise. I find that it enhances the overall creamy profile, particularly in this sandwich. An alternative option is to use Japanese Kewpie mayonnaise. When opting for whole egg mayo, I typically choose Best Foods or S & W brands, readily available at most supermarkets and similar stores. - BREAD
I personally prefer using wholemeal or wholegrain-style bread for this tuna sandwich, but feel free to use ANY type of bread. You can get creative and use crackers like Vita Veet's, Ryvita's, or Salada's as a base. Alternatively, you can opt for wraps, rolls, or even stuff the filling inside sushi rolls for a unique twist. The choice is yours! - STORAGE
I prefer preparing this in advance to allow the flavours to blend, and I particularly enjoy the result of a well-chilled filling. However, the choice is yours; you can also use it immediately after preparation. This recipe yields two substantial sandwiches, but feel free to double or triple it based on your requirements. Once prepared, store the filling in an airtight container in the refrigerator for up to three days.