Tangy Tuna Sandwich Bites
- Ready In:
- 40mins
- Ingredients:
- 16
- Yields:
-
12-16 mini sandwiches
- Serves:
- 6-8
ingredients
- 6 -8 pieces whole grain bread, lightly toasted and fully cooled
- 6 ounces albacore tuna
- 1 egg, hard-boiled
- 1 1⁄2 tablespoons light mayonnaise
- 1⁄2 tablespoon brown mustard
- 1⁄4 teaspoon balsamic vinegar
- 1⁄4 teaspoon tarragon
- 1⁄4 teaspoon paprika
- 1⁄2 teaspoon fresh rosemary
- 1⁄4 teaspoon ground thyme
- 1⁄4 teaspoon fresh oregano
- 1⁄2 teaspoon ground black pepper
- 1⁄4 teaspoon ground fennel
- 1 dash nutmeg
- 1⁄4 teaspoon salt
- 1⁄4 roasted red pepper (optional)
directions
- Using a whisk or large fork, mix mayonnaise, mustard, balsamic vinegar, tarragon, paprika, rosemary, thyme, oregano, black pepper, fennel and nutmeg in a medium-sized bowl until smooth.
- Dice boiled egg into 1/4 inch pieces or smaller, crumble yolk. Add to seasoning mixture.
- Drain all water from tuna, flake into bowl, mix until well coated.
- Cut toasted bread into quarters.
- Spoon tuna mixture onto bread, making small sandwiches.
- Garnish with 1/4 inch wide slices, roasted red pepper, hold together with toothpicks for easy serving.
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Reviews
-
Made for PAC2009. This is a good sandwich. I reduced to 2 sandwiches as there is only DH and I eating today. I like the combination of flavors although even though I am a rosemary lover it was a bit overpowering of the other flavors. Maybe because the recipe was reduced. Although we liked this sandwich, served with tomato soup and mozzerella cheese, it is a lot to do for a lunch. I will keep this for a soup and sandwich dinner though. Thank you.
RECIPE SUBMITTED BY
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I work for an Archaeology company, overseeing 6 lab techs, whom I lovingly refer to as my "minions". You could say I have an unhealthy liking for hats, scarves, and gloves. Coats, too, which makes no sense, because I live in the sub-tropics. Love to sit down with a good book, and a cup of tea.
Since I enjoy all sorts of food types, I'm always looking for new recipes, mostly with an Asian focus. So far, I've got several in my personal cookbook that are Japanese, Chinese, and a couple of Mediterranian. But you can't forget about where you come from. I've got plenty of Creole and Cajun recipes.