Ingredients:
- good quality canned tuna (packed in water), drained3 Cup
- mayonnaise1/4 Cup
- cornichons, chopped4
- chopped fresh dill2 Tablespoon
- chopped fresh tarragon leaves1 Tablespoon
- freshly chopped parsley leaves2 Tablespoon
- capers, drained2 Tablespoon
- lemon, juiced1
- Kosher salt and freshly ground black pepper
- extra-virgin olive oil, or to taste1/4 to 1/2 Cup
- whole-grain mustard1 Tablespoon
- buns2
- cream cheese1/4 Cup
- red onion, thinly sliced crescents1/2
- vine-ripened tomato, sliced1
- seedless cucumber, sliced1
- lettuce leaves4
- Yeild: 2 sandwiches
Servings
Preparation mode:
Begin with preparing Tuna Salad, in a small mixing bowl break up the tuna with a fork. Toss with the cornichons, dill, tarragon, parsley, capers.
Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste.
Take cut buns and toast until golden brown. While still hot smear the bottom with the cream cheese immediately.
Top with a scoop of the tuna salad and then layer with red onion, tomato, cucumber and lettuce. Add the top half of the bun and serve with fries.
Footnotes:
- 1. Begin with preparing Tuna Salad, in a small mixing bowl break up the tuna with a fork. Toss with the cornichons, dill, tarragon, parsley, capers.
- 2. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste.
- 3. Take cut buns and toast until golden brown.
- 4. While still hot smear the bottom with the cream cheese immediately.
- 5. Top with a scoop of the tuna salad and then layer with red onion, tomato, cucumber and lettuce. Add the top half of the bun and
- 6. serve with fries.
- June 30, 2017
- Easy
-
10 min. (Prep. Time)
-
3 min. (Cook Time)
-
13 min. (Ready Time)
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Fat
7g / 7%
Fiber
1g / 1%
Protein
19g / 19%
Sugar
6g / 6%
