- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 240 kcal
Quick summary
“The tuna sandwich combines drained tuna with creamy mayonnaise, mustard, and lemon zest on soft slices of whole-wheat bread with salad. It is a nutritious cold snack, rich in protein and quick to assemble at home.”
What you need to know
- The total drainage of the water from the canned tuna is essential to ensure the creaminess of the pâté.
- The touch of lemon and mustard offsets strong fish aroma, balancing filling with freshness.
- The finely chopped onion adds a crunchy texture contrasting with the smooth texture of the mayonnaise.
Ingredients
Main
- 2 cans of tuna in water (170g each)
- 1/2 onion, chopped
- 1/4 cup mayonnaise
- 1 tablespoon of mustard
- 1/2 teaspoon of lemon
- 4 slices of whole wheat bread
- Lettuce leaves to taste
- Tomato slices to taste
- Try adding olives or pickles for extra flavor.
- Replace the whole wheat bread with sliced bread, ciabatta, or baguette!
- For a lighter option, use plain yogurt instead of mayonnaise.
- If you don't have onion, you can use chopped green onions or parsley.
- The sandwich can be served with sweet potato chips for a crunchy side.
Instructions
Principal
- Drain the tuna and place it in a bowl.
- Add the chopped onion, mayonnaise, mustard, and lemon to the tuna.
- Mix well with a spoon until all ingredients are incorporated.
- On a plate, assemble the sandwich: place a slice of bread, a generous layer of the tuna mixture, lettuce, and tomato slices.
- Top with the second slice of bread and press down lightly.
- Repeat the process for the other slices of bread.
- If you prefer, cut the sandwiches in half to make them easier to eat.
- Sirva imediatamente e aproveite!
Chef's tips
- Press the tuna against the sieve with the back of a spoon to remove all the water from the preserve.
- Let the chopped onion soak in ice water for 5 minutes to soften its natural spiciness.
- Place the lettuce in direct contact with the bread to create a barrier against the moisture of the spread.
Variations
- Add 2 tablespoons of chopped black olives or drained capers to the tuna pâté.
- Incorporate 1 tablespoon of diced pickles to add extra acidity to the snack.
- Place 1 slice of mozzarella over the tuna and toast in an open skillet until the cheese melts slightly.
Substitutions
- Mayonnaise can be replaced by 1/4 cup of plain skim yogurt or whipped cottage cheese.
- Whole-wheat bread can be swapped for Australian bread, French baguette, or ciabatta slices.
- White onion can be replaced by chopped green onions or thin celery stalks.
How to store
The tuna paste lasts up to 3 days in the refrigerator when stored in a tightly closed glass airtight container. If the sandwich is already assembled with salad and bread, consume within 12 hours, always keeping it wrapped under constant refrigeration.
Can it be frozen?
Freezing the assembled sandwich is not recommended, as the mayonnaise curdles and the greens wilt from the ice. If you wish to freeze ingredients, freeze only the tuna without seasonings or mayonnaise in the freezer for up to 60 days.
What to serve with
Pairs well with crispy roasted root chips, raw carrot sticks, or mixed green salad with olive oil. To accompany as a drink, serve with iced tea with lemon, flavored water, or fresh passion fruit juice.
Frequently asked questions
How to transport the tuna sandwich to the beach or work?
Pack tightly in PVC film and store inside a thermal bag with gel ice until consumption.
Which canned tuna is most suitable: solid or grated?
Solid tuna preserves meatier and more pleasant pieces when chewing, while the shredded one turns into a very fine paste.
Can I use tuna preserved in oil instead of in water?
Yes, drain the oil well and reduce the amount of mayonnaise by half so as not to overload the fat of the filling.
Does the sandwich smell strong if kept in the refrigerator?
Not if stored in an airtight container; the addition of lemon also significantly attenuates the characteristic odor.
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