Recipe by not-a-shrimp
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.
Top Review by Chef1MOM-Connie
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.
- 6 -8 pieces whole grain bread, lightly toasted and fully cooled
- 6 ounces albacore tuna
- 1 egg, hard-boiled
- 1 1⁄2 tablespoons light mayonnaise
- 1⁄2 tablespoon brown mustard
- 1⁄4 teaspoon balsamic vinegar
- 1⁄4 teaspoon tarragon
- 1⁄4 teaspoon paprika
- 1⁄2 teaspoon fresh rosemary
- 1⁄4 teaspoon ground thyme
- 1⁄4 teaspoon fresh oregano
- 1⁄2 teaspoon ground black pepper
- 1⁄4 teaspoon ground fennel
- 1 dash nutmeg
- 1⁄4 teaspoon salt
- 1⁄4 roasted red pepper (optional)
Directions See How It's Made
- 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.
- Dice boiled egg into 1/4 inch pieces or smaller, crumble yolk. Add to seasoning mixture.
- Drain all water from tuna, flake into bowl, mix until well coated.
- Cut toasted bread into quarters.
- Spoon tuna mixture onto bread, making small sandwiches.
- Garnish with 1/4 inch wide slices, roasted red pepper, hold together with toothpicks for easy serving.