The Pioneer Woman Tasty Kitchen
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Pub-style Tuna Salad Sandwiches

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Level: Easy

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Description

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!

Ingredients

  • 2 whole Eggs
  • 14 ounces, weight Canned Tuna, Drained
  • 1 cup Sweet Onion, Diced
  • 1 cup Celery, Diced
  • ⅓ cups Mayonnaise
  • 2 Tablespoons Whole Grain Mustard
  • 2 Tablespoons Tahini Paste
  • ½ teaspoons Salt
  • ⅛ teaspoons Freshly Ground Pepper
  • 1 teaspoon Smoked Paprika
  • 8 slices Whole Grain Bread
  • 4 Tablespoons Dijon Mustard
  • ½ cups Sweet Onion, Julienned
  • 4 leaves Red Leaf Lettuce

Preparation

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!

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