Tuna Fish Salad Sandwich with Scallion and Pickled Ginger

Name: Tuna Fish Salad Sandwich with Scallion and Pickled Ginger
Prep time: 10 min
Ingredients: 1 can (12 ounces) solid white tuna packed in water, drained; 2 scallions , trimmed and finely chopped; 1 tablespoon finely chopped pickled ginger; 2 tablespoons eggless soy-based mayonnaise; ¼ teaspoon salt; ¼ teaspoon black pepper; Hot red pepper sauce , to taste (optional); 8 slices whole-wheat or other whole-grain bread, toasted if you want; 8 dark green lettuce leaves; 4 tomato slices; 4 large pieces bottled roasted red pepper , drained (optional)

Chef

David Ricketts

View

Cookbook

Eat to Beat Prostate Cancer Cookbook

Published by Stewart, Tabori & Chang

View

This image courtesy of Joseph DeLeo

The pickled ginger, which comes in jars and can be found in the Asian section of your supermarket, adds a pleasantly unexpected sweet pungency to the salad. For a very special tuna salad, grill or broil 12 ounces of fresh tuna. Remove and discard the skin, break the meat up into small pieces, and use it as the base for the sandwich filler below. Tuna is a cold-water fish that has a high percentage of omega-3s. You can also substitute canned salmon for the tuna.

Makes4 sandwiches

Preparation Time10 min

Preparation Time - Text10 minutes

CostInexpensive

Easy

Make Ahead RecipeYes

One Pot MealYes

OccasionGame Day

Recipe CourseMain Course

MealLunch

MoodStressed

Taste and TextureLight, Salty, Tangy

Type of DishSandwich

Ingredients

1 can (12 ounces) solid white tuna packed in water, drained
2 scallions, trimmed and finely chopped
1 tablespoon finely chopped pickled ginger
2 tablespoons eggless soy-based mayonnaise
¼ teaspoon salt
¼ teaspoon black pepper
Hot red pepper sauce, to taste (optional)
8 slices whole-wheat or other whole-grain bread, toasted if you want
8 dark green lettuce leaves
4 tomato slices
4 large pieces bottled roasted red pepper, drained (optional)

Instructions

In a small bowl, break up tuna with fork. Add scallion, pickled ginger, mayonnaise, salt, pepper, and hot pepper sauce if using, and mix together with fork.
Make four sandwiches with the bread, dividing the salad equally among them, and garnishing with lettuce, tomato, and roasted red pepper, if using.

Notes

Make-Ahead Tip: Salad can be refrigerated for up to three days.

Serving Suggestions: For a sharply flavored accompaniment, toss together Spicy Cabbage Salad with Cider Vinegar, or serve the tuna salad as is on a bed of dark leafy greens with bottled roasted red peppers as a garnish.

2006 David Ricketts

Share This Recipe

YOUR RECENTLY VIEWED RECIPES

Tuna Fish Salad Sandwich with Scallion and Pickled Ginger

Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!

Reviews

I have not made this yet so I cannot rate it.

Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

We are adding your Comments.

Thank you! Your comment has been added.

We are sorry. There was an error tyring to post your rating and review.

Your comment will appear after our editors have had a chance to review it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

kathiguam 9417061

Oct 19, 2013

Well, that's different take on a tuna sandwich. While I liked it, I still prefer my typical style of tuna fish. If I make it again, I will add the roasted red pepper.