As the weather is warming up at full speed, I have come to enjoy cold dishes that don't need to be cooked. Occasional home-made sandwiches fit this bill. No peanut butter, cheese, or BLT (bacon, lettuce, tomatoes) for me, please. With small twists, I came up with a sandwich recipe that does not require much assembly of its ingredients right before serving.
Last year, I made this sandwich for my dear friend Keiko and her husband, when they were busy packing in preparation for their relocation. We happen to have a can of tuna and some vegetables in hand. So, we decided to make tuna sandwiches and I volunteered to be in charge of this quick lunch.
This tuna salad consists of tuna (of course), onion, celery, tomatoes, and scallions. It is seasoned with salt, pepper, and mustard. When I served this tuna salad on a slice of freshly baked bread, my friends loved its refreshing taste! Keiko and I insisted that we should include this tuna sandwich on the menu of our imaginary bakery cafe.
Last week, I decided to reconstruct this tuna sandwich (see the picture below). It was just as tasty as before. I was also pleased to learn that I can make a tuna salad ahead of time and that it can be kept in a fridge for several days. Before serving, all you have to do is to toast a slice of buttered bread in an oven and to load a generous amount of tuna salad on top of the warm bread. How easy is that? I highly recommend that you try home-made bread with this tuna salad.
Tuna salad
Ingredients
A can of tuna packed in water (drained)
2 tsp of white vinegar
1/2 tsp of sunflower oil
1 tsp of mustard sauce (optional)
1/5 tsp of ginger powder
1/4 tsp of starch to absorb extra water
4 sticks of celery (finely chopped)
A quarter of a sweet onion (finely chopped)
2 Roma tomatoes (cubed)
Scallions (chopped into pieces)
Freshly ground pepper
Direction
Mix all the ingredients above in a big mixing bowl. Check the taste of this tuna salad and add salt if necessary. You can keep this salad in a fridge for several days.
Tuna sandwich
Spread some butter (my favorite is sunflower butter) on a slice of multigrain bread and toast it in an oven for 4 minutes.
While waiting for the bread to be toasted, you can add slices of fruits such as kiwi to the serving plate.
Once the slice of bread comes out of the oven, heap the toasted bread with tuna salad before serving. I hope that you will enjoy a perfect combination of crisp celery, refreshing tomatoes, and hearty tuna in this sandwich!
