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The tangy mustard, smoked paprika and toasty tahini reminds me of the essence of pub food. So here you have it—the Pub-style Tuna Salad Sandwich!
Place eggs into a small pot, cover with cold water, and bring to a boil over high heat. Once the water is boiling, shut off the heat and let the eggs sit in the hot water for 12 minutes.
While the eggs are cooking, place the drained tuna, 1 cup of diced onion, celery, mayonnaise, whole grain mustard, tahini paste, salt, pepper, and paprika in a bowl. Mix with a fork until well combined.
After 12 minutes in the pot of hot water, cool the eggs down by putting them in a colander and running under cool water. Then peel the eggs and dice them. Mix them in with the tuna mixture until combined. Put the bowl into the refrigerator and chill the salad for at least one hour before serving.
To serve the sandwiches, top one side of each of the slices of bread with ½ tablespoon Dijon mustard. Divide the tuna mixture on top of 4 slices, top with the julienned sweet onions, red leaf lettuce and the remaining slice of bread (mustard side in). Slice on the diagonal, and serve with cherry tomatoes and orange wedges!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!