Total Time
40mins
Prep 30 mins
Cook 10 mins

This is my twist on the sandwich you used to dread finding in your lunch box as a kid. Now updated and bite-sized, you might not mind so much. To me, the two best breads for this are a Jewish rye and a flax seed bread. It gives these little sandwiches a nice kick. Salt amounts should be adjusted to your personal taste. The vinegar makes extra salt a bit too much for some. Great for lunches, family functions, and afternoon tea.

Ingredients Nutrition

Directions

  1. Using a whisk or large fork, mix mayonnaise, mustard, balsamic vinegar, tarragon, paprika, rosemary, thyme, oregano, black pepper, fennel and nutmeg in a medium-sized bowl until smooth.
  2. Dice boiled egg into 1/4 inch pieces or smaller, crumble yolk. Add to seasoning mixture.
  3. Drain all water from tuna, flake into bowl, mix until well coated.
  4. Cut toasted bread into quarters.
  5. Spoon tuna mixture onto bread, making small sandwiches.
  6. Garnish with 1/4 inch wide slices, roasted red pepper, hold together with toothpicks for easy serving.
Most Helpful

Made for PAC2009. This is a good sandwich. I reduced to 2 sandwiches as there is only DH and I eating today. I like the combination of flavors although even though I am a rosemary lover it was a bit overpowering of the other flavors. Maybe because the recipe was reduced. Although we liked this sandwich, served with tomato soup and mozzerella cheese, it is a lot to do for a lunch. I will keep this for a soup and sandwich dinner though. Thank you.

Chef1MOM-Connie April 02, 2009