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
- 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
- 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.
- Drain the water from the canned tuna.
- 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.
- 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.
- 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).