Description
If you love a good deli sandwich, then we think you’re going to love this Asian-inspired tuna salad recipe! This quick and easy salad is a client favorite and also a house favorite here at home. Toasted sesame seeds, chives, yellowfin tuna, and herbs give this tuna salad a balanced and flavorful twist.
Ingredients
- one recipe Wild Yellowfin Sesame-Scallion Tuna Salad
- one recipe French Fried Vidalia Onion Strings, or crispy fried shallots from the store
- bacon or thinly sliced pancetta affumicata, fried crispy
- thinly sliced purple cabbage (for garnish)
- thinly sliced chives or scallions (green parts only if using scallions)
Instructions
- Make the tuna salad: Place eggs in a pot and cover with cold tap water. Bring to a boil and start a timer for exactly 6 minutes. When the timer goes off, take the pot to the sink and run cold water over the eggs until the water is “lukewarm” and let rest in the pot while you prepare the other ingredients. Peel and chop when they have properly cooled.
- Toast the sesame seeds: In a skillet on medium-high heat, toast sesame seeds until light brown and fragrant, remove to a bowl, and let cool.
- Assemble the salad: In a medium bowl, add the tuna fish in oil, scallions, sweet pickle relish, sesame seeds, mayonnaise, salt, crushed red pepper (if using), and chopped eggs and mix to combine. Use right away or place in an airtight container in the refrigerator for a couple of hours or overnight to allow the flavors to meld together.
- Batter and fry the Vidalia onion strings: In a medium bowl, mix the flour and seasonings and set aside.
- Using a mandoline (or sharp knife), slice onions very thinly and separate the pieces gently using your hands to create strings (or very thin rings).
- In a dutch oven or cast-iron skillet, preheat 2 to 3 inches of oil to 350°F/176°C.
- Toss the onions in the flour mixture until completely coated. Gently shake them off to remove any excess flour and place them (in a single layer) onto a wire rack, paper bag, or large platter while your oil heats.
- Working in batches, drop the onions into the hot oil being sure not to overcrowd the pot or pan. Using chopsticks or a heatproof spatula, move the onions around in the oil and cook until golden brown. Remove them to a wire rack or paper towel-lined platter. *if you want to add extra salt, do this as soon as you’ve removed the onions from the oil while they’re still hot so the salt will adhere better.
- Fry the bacon: Fry the bacon until it’s crispy, drain on a paper towel-lined plate until ready to assemble the sandwich.
- Assemble the sandwich: Scoop the desired amount of tuna salad onto the bread or croissant of your choice, top with crispy french fried onions, bacon, sliced cabbage, and scallions. Top it with another piece of bread and serve with a side of pickled veggies and potato chips for a hearty and quick lunch or dinner. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Sandwiches + Panini + Wraps
- Method: Stovetop + Mix & Stir
- Cuisine: American
Nutrition
- Serving Size: 1 Sandwich
