I’ve always loved tuna sandwich, it’s my favourite sandwich when I’m in a hurry or when I can’t be bothered cooking and I need some food to take with me at work. I’ve been making this simple but delicious sandwich for years and years, even when I lived in Australia or in the United Kingdom. These sandwiches are extremely popular in my own country too (Italy) for lunchbox items or as a brunch. The secret to this sandwich is to use a lot of fresh green vegetables to keep it light and refreshing. Fresh cucumber in particular will keep it cool and crisp, and I just love the smell of it. Many Americans, English and Australians I’ve met use pickles to the same effect, but in my opinion cucumbers are better. Happy cooking, make sure you pick fresh veggies for your tuna sandwich!
INGREDIENTS FOR 2 SANDWICHES
4 slices of multi-grain bread, toasted
1 hard-boiled egg, shelled
8 ounces of canned tuna in oil or water
½ cup seedless cucumber, chopped
¼ cup chopped red onion
½ teaspoon salt
¼ cup mayonnaise
4 leaves of lettuce or thick iceberg lettuce leaves, washed
½ cup radish sprouts, washed
¼ teaspoon ground black pepper
Combine the cucumber and onion in a small bowl with the salt. Let it sit for 5 minutes, then put the mixture into a cotton cloth or strong paper towel and squeeze out the excess water. Put it into a mixing bowl when finished. Drain the oil from the tuna, put it into a strainer and press out even more, then put it into the mixing bowl with the cucumber and onion. Add the egg, salt, mayonnaise, and ground black pepper. Mix all the ingredients well and make sure the egg gets broken up into small pieces.
Toast or grill 4 pieces of multi-grain bread until the surface of the both sides turns slightly brown and crunchy. Place 2 slices of bread on the cutting board. Add a few leaves of lettuce to each slice of bread. Divide the tuna mixture into 2 and spread it to each slice of bread. Add radish sprouts and a piece of bread to the top. Cut them into halves and serve a delicious, fresh tuna sandwich.