Grilled Tuna Sandwich with all ingredients from cans and bottles… (What?!)

I love sandwiches. One of my favorite is tuna sandwich.

Most of the time I do not touch canned food or things that comes in a bottle. But this is the exception. Most of the ingredients from a can or a jar to a bottle. What?!

Haha.. yes.. Sometimes you may not have time to shop and you just need to whip up a good lunch from what you have in the shelf (Just kidding I always have time to shop for fresh food), but this recipe uses canned tuna and the other main ingredient is picked vegetables, which you mostly get them in a jar (Of course you can buy fresh ones at the deli counter at the supermarket but “pickled” is the key to this recipe.

I have to admit I like canned tuna. I tried to use fresh tuna and it just does not make the same tuna sandwich as the canned ones (especially think Tuna Mayo sandwich).  As I skip the mayonnaise, I use whole grain mustard (again from a jar!) Then I add flavourful pickled vegetables like jalapeños and black olives do bring a spicy and tangy taste to the sandwich. It is really appetising for a hot summer day. Weekend is coming up this is also a great packed lunch for picnic.

Grilled Tuna Sandwich with pickled vegetables

Ingredients

(Serves 2)

  • 1 can (or 1/2 cup after drained) of tuna  (in spring water)
  • 1 clove of garlic
  • 1 Tsp of chopped onions
  • 1 Tsp of chopped tomatoes
  • 3 chopped black olives
  • 1tsp of chopped pickled japalenos
  • 2 artichokes (peeled), slightly cut up, drain the liquid.
  • Some really good bread. Cut into 4 big slices
  • 1 tsp of red wine vinegar
  • 1 tsp of pickled juice from the jalapeños/black olives
  • 1 Tsp of whole grain mustard
  • A squeeze of lemon
  • Black pepper

Directions

  1. Chop up garlic, onions and tomatoes and stir fry them. If I can find fresh jalapeños I add them too. For K Life you can add a bit of pickled jalapeños, olives, artichokes etc. Add one teaspoon of the pickled juice.
  2. Drain the water from the canned tuna.
  3. Add tuna and mix with the vegetables and cook for 1 minute. Make sure you do not over cook the tuna.
    Add black pepper, red wine vinegar, a squeeze of lemon and any dry spices you like. I like adding parsley and cayenne pepper. Add 1tsp of pickled juice. Because it contains a fair amount of salt in the picked juice you will not need salt in this recipe.
  4. Get some really good bread. Some rustique artisan bread or sourdough goes really well with the tuna ( I usually get my bread from Passion by Gerard Dubois and Eric Kaiser – I will talk about what is real bread in my upcoming posts). Spread whole grain mustard on the bread and put tuna on it. Top with another piece of bread.
  5. Use a sandwich press to heat up the sandwich for about 2 minutes. If you are making this for a packed lunch, skip the toasting.

P.S. I use this tuna mixture on everything. They are great with pasta, quinoa, in wraps… I even use it on pizza or on a bed of salad. And because everything is from the can this is my No. 1 go to meal  in “Typhoon Days” (For HKers you will know what I mean).

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