lunchtunatuna salad
Tuna Salad Sandwiches Two Ways
Two tuna sandwich fillings: a classic deli-style salad and a Mediterranean version with olive oil, peppers, olives and capers.
From YouTube · Nov 4, 2021
Two tuna sandwich fillings: a classic deli-style salad and a Mediterranean version with olive oil, peppers, olives and capers.
20 min
Prep time
30 min
Cook time
1 hr
Total time
About 4 sandwiches, depending on the chosen version
Yield
Ingredients
28 ingredients- [Deli tuna salad] 225g canned tuna, drained
- [Deli tuna salad] 110g mayonnaise
- [Deli tuna salad] 50g bread-and-butter pickles, finely chopped
- [Deli tuna salad] 20–30g shallot, finely diced and rinsed
- [Deli tuna salad] 10g capers, roughly chopped
- [Deli tuna salad] 35g celery, finely diced
- [Deli tuna salad] 30g yellow mustard
- [Deli tuna salad] 1.5g salt
- [Deli tuna salad] 1g cracked black pepper
- [For serving] Thick-cut toasted bread, shredded lettuce and extra pickles
- [Optional homemade mayonnaise] 1 large egg
- [Optional homemade mayonnaise] 20g water
- [Optional homemade mayonnaise] 20g white distilled vinegar
- [Optional homemade mayonnaise] 5g salt
- [Optional homemade mayonnaise] 325g neutral oil
- [Mediterranean tuna salad] 220g oil-poached tuna or good oil-packed white tuna
- [Mediterranean tuna salad] 25–30g shallot, finely minced
- [Mediterranean tuna salad] 10g parsley, chopped
- [Mediterranean tuna salad] 30g roasted red pepper, diced
- [Mediterranean tuna salad] 10g fennel, finely diced
- [Mediterranean tuna salad] 25g Kalamata olives, chopped
- [Mediterranean tuna salad] 10–15g capers, chopped
- [Mediterranean tuna salad] 35g olive oil, plus more to finish
- [Mediterranean tuna salad] 20g red-wine vinegar
- [Mediterranean tuna salad] Cracked black pepper
- [Optional oil-poached tuna] 500g raw bigeye or yellowfin tuna
- [Optional oil-poached tuna] Salt
- [Optional oil-poached tuna] About 500g olive oil for poaching
Method
7 steps- [Deli tuna salad] Mix the canned tuna, mayonnaise, pickles, shallot, capers, celery, mustard, salt and pepper, breaking the tuna into medium pieces.
- [Deli tuna salad] Toast the bread, spread lightly with mayonnaise and add a generous amount of tuna salad. Finish with extra pickles, pepper and shredded lettuce.
- [Optional homemade mayonnaise] Put the egg, water, vinegar and salt in a tall container. Blend with a hand blender while slowly streaming in the neutral oil until emulsified.
- [Mediterranean tuna salad] Mix the tuna, shallot, parsley, roasted pepper, fennel, olives, capers, olive oil, vinegar and pepper.
- [Mediterranean tuna salad] Serve on crusty bread and finish with a little more olive oil and black pepper.
- [Optional oil-poached tuna] Salt the tuna on both sides. Heat the olive oil to 65°C/150°F, add the tuna and poach gently for 25–30 minutes, keeping the oil near 65°C.
- [Optional oil-poached tuna] Remove from the heat and cool for about 30 minutes before flaking into the salad.
Recipe notes
Helpful tips
- Rinse the diced shallot under cold water to soften its raw flavour.
- Break the tuna into medium pieces rather than turning it into a paste.
- Use good oil-packed tuna for the Mediterranean version if not poaching fresh tuna.
- Keep the oil near 65°C when poaching tuna.
Equipment
- Large mixing bowls
- Sharp knife
- Chopping board
- Toaster
- Tall blending container and hand blender, optional
- Small saucepan and thermometer, optional
Storage
Refrigerate prepared tuna salad in an airtight container and eat within 2 days. Keep bread and lettuce separate until serving.
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