Description
This speedy tuna sandwich recipe features a crispy exterior and a creamy, spiced, cheesy filling, enriched with hard-boiled eggs. It’s a hearty, high-protein meal perfect for busy weeknights, lunches, or gourmet snacks that satisfies the whole family.
Ingredients
Scale
- 280 g canned tuna in olive oil, drained well
- 3 large hard-boiled eggs, peeled and roughly chopped
- 60 g (0.25 cup) mayonnaise
- 15 g (1 tablespoon) harissa paste
- 15 g (1 tablespoon) tahini
- 75 g (0.75 cup) shredded Monterey Jack or mild white cheddar cheese
- 50 g (1 medium stalk) celery, finely diced
- 30 g (2 tablespoons) red onion, very finely minced
- 10 ml (2 teaspoons) fresh lemon juice
- 2 g (0.5 teaspoon) sea salt, or to taste
- 0.5 g (0.25 teaspoon) black pepper, freshly ground
- 4 slices sturdy sandwich bread (e.g., sourdough or brioche)
- 30 g (2 tablespoons) unsalted butter or olive oil
- 5 g (2 tablespoons) fresh flat-leaf parsley, finely chopped
Instructions
- Prepare Tuna Mixture: In a medium bowl, flake the well-drained tuna with a fork until light. Add the roughly chopped hard-boiled eggs for texture.
- Combine Filling Ingredients: Add the mayonnaise, harissa paste, tahini, shredded cheese, finely diced celery, minced red onion, fresh lemon juice, sea salt, and black pepper to the bowl.
- Gently Mix Filling: Gently mix all ingredients until just combined; be careful not to overmix to prevent the tuna from becoming mushy.
- Butter the Bread: Spread butter or brush olive oil evenly on one side of each bread slice, ensuring good coverage for crisping.
- Assemble Sandwiches: Place two bread slices, buttered side down, on a work surface. Divide the tuna and egg mixture evenly, spreading to the edges. Top with the remaining buttered bread slices.
- Cook Sandwiches: Heat a large non-stick skillet over medium heat. Once hot, place sandwiches in the skillet. Cook for 3-5 minutes per side until golden brown and crispy, and the cheese is visibly melted and gooey.
- Rest and Slice: Transfer the cooked sandwiches to a cutting board. Let them rest for 1 minute before slicing diagonally in half, revealing the vibrant interior.
- Garnish and Serve: Arrange the halves with cut sides up. Garnish generously with fresh chopped flat-leaf parsley for a pop of green against the golden bread.
Notes
For quick meal prep, hard-boil eggs at the start of the week. Consider using Greek yogurt or mashed avocado for a lighter mayo swap, or adding chopped pickles, relish, or hot sauce for twists. Ensure quality canned tuna, fresh celery, and perfectly hard-boiled eggs for best results. If dry, add more mayonnaise or pickle juice; if wet, ensure tuna is well-drained. A squeeze of lemon or pinch of smoked paprika can enhance flavor.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Lunch, Main Course
- Method: Stovetop Grilling
- Cuisine: American, Mediterranean-inspired
Nutrition
- Serving Size: 1 sandwich (approx 200 g)
- Calories: 550 calories
- Sugar: 5 g
- Sodium: 1400 mg
- Fat: 38 g
- Saturated Fat: 16 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 50 g
- Cholesterol: 300 mg