Your Weekly Sandwich: Spicy Tuna Salad
November 01, 2011, By Jack Heffron 0 comments
A tuna fish sandwich? Sure, you know it's good for you, or at least not as bad as a sandwich anchored by a slab of fried meat, but is it a manly sandwich? Your mom probably is fond of them. They're usually kind of goopy and bland.
Well, here's a version of the classic that isn't at all bland. We're not talking a sweet, wimpy tuna salad sandwich cut into those little toasted arrowheads and served at the Junior League luncheon. This one packs a punch.
I've been making a variation of this recipe, which I found on cdkitchen.com, a great site, but I like her approach, so follow the link and check it out for the prep details.
Here's what you need:
- 1 can (6 1/2-ounce size) solid white tuna, drained
- 2 tablespoons mayonnaise, plus extra to spread on the rolls
- 2 jarred pickled jalapeno chiles, seeded and finely chopped
- 4 oval Mexican sandwich rolls (bolillos) or other sandwich rolls, split lengthwise
- 1 cup finely shredded lettuce
- 2 medium tomatoes, thinly sliced
And the next time the fellas are at your house, go ahead and let them scoff at your suggestion of tuna fish sandwiches. Next time they stop by they'll be asking you to make them again.
