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Made this smorgasbord style with real minced garlic and onion, along with salt and freshly ground black pepper. Not a fan of mayo so just made with sour cream. After tasting, just had to add a little dill as well. Dill makes everything sour cream so much better.

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Member #610488 August 07, 2013

Have to admit, I wasn't sure how tuna and egg together would work. Made as directed, and used artisan bread, but had no lettuce! First couple of bites were, to be honest boring, but being from Maryland I thought, let's add some "Old Bay" seasoning. This definitely gave this sandwich character. Made for ZWT9 and "The Apron String Travelers"

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Maryland Jim August 05, 2013

Even with the garlic powder and onion I still found the final mix to be a bit lacking in that famous "something". I added some salt and fresh ground black pepper but that wasn't it. I added a tiny drizzle of Franks Red Hot sauce, stirred and got the Ahhhhh moment. It made a tasty sandwich on light rye bread. Also, I found that allowing it to chill for an hour and a half really helped out.

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Annacia August 03, 2013

I made this for lunch today, but I added 1 rib of celery, finely minced and 2 radishes, finely minced. Delicious!

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Pesto lover August 06, 2013

ok i liked this alot but i didnt add as much mayo or sour cream ,just to moisten for me,zwt9

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Dienia B. August 04, 2013
Brauoterta – Icelandic Style Sandwich: Tuna & Egg