Featured Recipe
Twisted Tuna Salad Sandwich
By Kate
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Chunky canned tuna blended with creamy Greek yogurt and mayonnaise. Red onion swapped for shallots for milder bite. Celery stays crisp but apple trades for tart pear, adding subtle sweetness. Dill replaced by fresh basil—unexpected hit. Dijon mustard with a splash of grainy mustard for texture and depth. Lemon juice brightens; salt and cracked black pepper balance. Toasted sourdough bread buttered on outside, grilled to golden, crunchy shell holding a moist, flavorful tuna salad core. Quick prep, serves two, lunch or light dinner. Practical tweaks for pantry staples. Visual cues and textures guide the way.
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Prep:
12 min
Cook:
3 min
Total:
15 min
Serves:
2 servings
lunch
sandwich
tuna
Introduction
Think tuna salad but polished. Instead of sharp red onion, shallots soften the flavor quite a bit. Pear swaps in for apple—less crunch, more subtle sweetness, changes texture game. Basil replaces dill. Fresh green instead of anise-like. Two mustards: Dijon plus grainy seeds dance on palate, more interesting. Toasted sourdough, buttered on the outside, grilled slow so it crisps without burning. Tuna salad creamy but not sloppy. Textural contrast prime here—soft salad, crunchy celery and pear, toasted bread. Quick to make, intuitive. No guessing. Salt and pepper measured by taste, not by spoonful. Pause when sandwich is grilled just right—not fried black. Rest briefly before cutting so it holds together. Simple yet layered. Practical tips and backup fixes if you don’t have basil or grainy mustard. Just don’t skip the rest step.
Ingredients
About the ingredients
Drain the tuna thoroughly. Excess water ruins texture, makes salad watery. Greek yogurt combines creaminess with tang, cuts mayo amount safely without drying. Shallots replace red onions for gentler bite—perfect when you’re sensitive to sharpness. Pear adds juicy softness; ripe but firm recommended to avoid mushy chunks. Basil swapped in for dill; if unavailable, sub cilantro or tarragon for different herbal notes. Using two mustards—Dijon plus grainy—adds complexity and texture, but if grainy not on hand, double Dijon with pinch of mustard seeds or horseradish for punch. Use sourdough if possible. Neutral white bread sogs up salad, losing crunch contrast. Butter softens bread exterior during grilling; if dairy-free, use olive oil but expect less rich aroma. Salt last, always taste as you go. Pepper freshly crushed, more aroma than pre-ground powders.
Method
Technique Tips
Flake tuna into coarse chunks to preserve texture; avoid pulverizing. Combine yogurt and mayo first, coat tuna evenly. Once other ingredients added, gently fold to avoid breaking celery or fruit bits. Toast bread prior to assembling for better crunch seal—skip this and bread sogs fast. Butter spread while toasts are hot encourages melting and browning, creating crispy exterior on pan. Assemble sandwiches so buttered side faces outer pan—crucial for golden crust; otherwise bread fries unevenly and sticks. Medium-low heat for grilling—too high burns crust before salad warms through. Listen for gentle sizzle. Press sandwich lightly to compress but don’t smash flat. Flip when you see golden crust bubbling up; patience beats rush here. Resting post-cook settles filling and prevents messy leaks when slicing. Cut diagonally for ease—the sandwich holds its shape, filling peeks, making bite experience layered. If basil or pears unavailable, swap with fresh cilantro and crisp apple chunks—not same but equally good. Always taste, adjust salt and lemon last to perfect balance.
Chef's Notes
- 💡 When draining tuna, squeeze to remove excess water. Don't let watery salad mess with taste. Use Greek yogurt for tangy creaminess. Control mayo to avoid soggy.
- 💡 Shallots over onions means softer flavor that blends well. Pear’s juiciness contrasts nicely with crunchy celery. Aim for ripe but firm pear to dodge mushiness.
- 💡 Toasting the sourdough before assembling keeps bread from turning soggy. Butter the hot toast for better melting. Enjoy that crispy shell. Then grill low and slow.
- 💡 If you lack fresh herbs like basil, cilantro or tarragon work too. Two mustards give a flavor pop. No whole grain mustard? Use more Dijon with mustard seeds.
- 💡 Rest sandwiches after grilling. This helps the filling bind and hold when cut. If too hot, filling spills out. Wait—then slice diagonally for easy eating.
